Chickpea Curry Recipe #23027
Inspired from a recipe in 'The essential Asian cookbook', and a regular on our table.
by Gidget
50 min | 20 min prep
SERVES 4 -6
- 2 cans chickpeas (400gm per can)
- 3 tablespoons cooking oil or ghee or butter
- 2 medium onions, finely chopped
- 1/2 teaspoon powdered ginger
- 2 cloves garlic, crushed
- 1-2 green chilies (, 1 for mildness)
- 1/2 teaspoon ground turmeric
- 1 can tomato with juice
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- 2 tablespoons lemon juice
- 2-3 tablespoons fresh coriander leaves, chopped
- Drain the chickpeas and reserve the liquid.
- Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
- Add the tomatoes and cook for about 2 minutes.
- Add the chickpeas and ground coriander and cook for 10 minutes.
- Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
- Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
- Serve over rice or with indian breads.
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5 stars