Thursday, 20 September 2007

Chickpea Curry

This curry dish is suitable for vegetarian. It is best to serve with indian bread or even hot steaming rice.

  • 1 big tin of chickpeas, drained
  • 1 large onion, diced
  • 1/4 inch ginger, minced
  • 3 cloves garlic., minced
  • 2 medium tomatoes, chopped
  • 1/4 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1-11/2 tbsp chilli powder, adjust to your own taste
  • 1/2 tsp garam masala
  • 1 spring curry leaves
  • 1 cup of water
  • tbsp chopped coriander leaves
  • 2 tbsp cooking oil


Drain and wash the chickpeas.

Heat the cooking oil and add in onion, garlic and ginger. Fry until golden brown but not burnt. Add cumin seed, coriander powder, chilli powder and curry leaves. Stir for a few seconds to release the flavours. Add tomatoes and stir fry until the oil separated.

Add chickpeas, stir and add in water. Add salt to taste and cook for 25 minutes over a medium to low fire. Use a spatula and mashed a few chickpeas to thicken the curry.

Take off the heat and sprinkle garam masala and garnish with coriander leaves.

Serve hot immediately.

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