Chickpea Curry – spicy and flavorful.
I found this recipe few years ago on a website that does not exist any more. I’ve been making it ever since and it turns good every time. Sometimes I use ground spices, like cloves and cardamom, instead of seeds. You can add more chilli powder if you like it really spicy.
This healthy, low fat, low-carb, vegan one pot curry can be a base for other types of curry as well. You can add some sweet potato, pumpkin, butternut squash or coconut milk. Vegetarians can add some yogurt while meat eaters can even add some chicken to it.
Chickpea Curry is usually served with cooked basmati rice and chopped fresh coriander leaves. Like many stews and curries, this one tastes best re-heated the day after it has been cooked.
Chickpea Curry - spicy and flavorful.
- 2-3 tablespoons sunflower oil
- 2 pieces of cinnamon
- 2 green cardamom seeds
- 1 medium onion finely chopped
- 3-4 cloves of garlic, finely chopped
- 1 inch of ginger, peeled and finely chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chilli powder or to taste
- 1/2 teaspoon garam masala powder
- 1 g x 400 (14 oz) can chopped tomatoes
- 2 g x 400 (14 oz) can chick peas (garbanzo beans), drained; or 3 cups cooked chickpeas
- 1 Tablespoon chopped fresh coriander
Heat oil in pan. Add cinnamon, cloves and cardamon and heat until they start to make a popping noise.
Add chopped onion, garlic and ginger and fry them until they turn brown (browned onion gives fantastic taste to curry).
Add coriander powder, turmeric, cumin, chilli and garam masala and cook, stirring, for a couple of minutes.
Add tomatoes and chickpeas cook until tomatoes reduce.
Serve with rice and chopped fresh coriander leaves.