Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chickpea curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Garbanzo beans, potatoes, and onions are simmered in a flavorful curry sauce! Footnotes Partner Tip; Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.) Serve the curry over the rice.
Chickpea Curry is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chickpea Curry is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chickpea curry using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chickpea Curry:
- Get 2 cinnamon sticks
- Get 4 pepper corns
- Make ready 2 cardamom pods, lightly crushed in a mortar
- Prepare 3 shallots, peeled and roughly chopped
- Take 1 thumb sized piece of ginger root, peeled and finely chopped
- Prepare 4 garlic cloves, peeled and crushed
- Make ready 1 tsp turmeric powder
- Prepare 1 chili flakes
- Make ready 1 tsp garam masala
- Get 500 grams canned chopped tomatoes
- Make ready 500 ml water
- Prepare 2 can chickpeas, drained (2×400g)
Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
Instructions to make Chickpea Curry:
- Heat some oil in a pan. When the oil gets hot, stir in cinnamon, cardamom and pepper corns
- As soon as the spices start sizzling, add in the shallots. Fry for 1min on high heat
- Then add ginger, garlic and the rest of the spices (turmeric, chili and garam masala). Shallots should be nicely browned
- When garlic gets fragrant (30sec), add tomatoes and water. Bring to a boil, then add chickpeas
- Cover and cook on low for 15-20min, season with salt and serve over rice or quinoa. Enjoy and be careful not to eat the pepper corns, cinnamon sticks and cardamom pods!
Why it's the best chickpea curry recipe. This chickpea curry is made for weeknights. At the same time, there are no shortcuts. You'll saute real onion, garlic and fresh ginger, then add tomatoes, chickpeas and coconut milk to make a thick sauce. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
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