Chickpea Curry Recipe by NAGEV 💓 Zabeth
Cooking Instructions 1 In large frying pan heat enough oil of your choice to cover the bottom 2 Gently let caraway get hot and pop (lid might be helpful), but never let them burn 3 Garlic, onion and ginger into tmx and chop at 6 for 5sec 4 Add oil to tmx and program heat "varoma" for 3min at speed 1 5 Scrape down sides 6 Add cinnamon, turmeric, curry powder 7 Heat "varoma" for 4min at speed 1 8 Add cayenne or other spicy herb like chili or hot pepper and coriander 9 Blend for 3sec at speed 2.5 10 Add tomatoes, salt and sugar 11 Blend at 5 for 5sec and heat "varoma" 2min speed 1.5 12 13 Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!) 14 Add chickpeas to frying pan 15 Mix well together and heat up to lower medium 16 Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan 17 Cover and let simmer until consistency is to your preference 18 While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect! 19 Served with rice this is a lovely main dish 20 Chop fresh cilantro and add to dish, stir, serve 1 In large frying pan heat enough oil of your choice to cover the bottom 1 In large frying pan heat enough oil of your choice to cover the bottom 2 Gently let caraway get hot and pop (lid might be helpful), but never let them burn 2 Gently let caraway get hot and pop (lid might be helpful), but never let them burn 3 Garlic, onion and ginger into tmx and chop at 6 for 5sec 3 Garlic, onion and ginger into tmx and chop at 6 for 5sec 4 Add oil to tmx and program heat "varoma" for 3min at speed 1 4 Add oil to tmx and program heat "varoma" for 3min at speed 1 5 Scrape down sides 5 Scrape down sides 6 Add cinnamon, turmeric, curry powder 6 Add cinnamon, turmeric, curry powder 7 Heat "varoma" for 4min at speed 1 7 Heat "varoma" for 4min at speed 1 8 Add cayenne or other spicy herb like chili or hot pepper and coriander 8 Add cayenne or other spicy herb like chili or hot pepper and coriander 9 Blend for 3sec at speed 2.5 9 Blend for 3sec at speed 2.5 10 Add tomatoes, salt and sugar 10 Add tomatoes, salt and sugar 11 Blend at 5 for 5sec and heat "varoma" 2min speed 1.5 11 Blend at 5 for 5sec and heat "varoma" 2min speed 1.5 12 12 13 Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!) 13 Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!) 14 Add chickpeas to frying pan 14 Add chickpeas to frying pan 15 Mix well together and heat up to lower medium 15 Mix well together and heat up to lower medium 16 Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan 16 Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan 17 Cover and let simmer until consistency is to your preference 17 Cover and let simmer until consistency is to your preference 18 While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect! 18 While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect! 19 Served with rice this is a lovely main dish 19 Served with rice this is a lovely main dish 20 Chop fresh cilantro and add to dish, stir, serve 20 Chop fresh cilantro and add to dish, stir, serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cast Iron (Seasoning and Care) Sunshine's shrimp in lemon butter Peanut butter brownies Curry Potatoes with Peas and Carrots All-Purpose Creole Seasoning Cast Iron (Seasoning and Care) Sunshine's shrimp in lemon butter Peanut butter brownies Curry Potatoes with Peas and Carrots All-Purpose Creole Seasoning SOUTHERN chicken sliders with Carolina coleslaw! 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