Chickpea Curry Recipe by Misha Veldhoen
Cooking Instructions 1 Mince onions fine in food processor 2 Heat the oil over a highish heat and add the onions. 3 Stir fry for a few minutes then add the chillies and fry for a few more minutes. 4 Mince garlic and ginger in food processor and add to the onions, reduce heat to medium, stir for a few minutes. 5 Add the cumin, coriander, and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally. 6 Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for a minimum of 30 minutes (can also be an hour or more for very smooth curry). Add water if the curry becomes too dry, but avoid adding too much liquid - in the end the curry should be a paste with very little liquid. 7 Rinse chickpeas and add, let them cook in the curry for another 5-10 minutes. 1 Mince onions fine in food processor 1 Mince onions fine in food processor 2 Heat the oil over a highish heat and add the onions. 2 Heat the oil over a highish heat and add the onions. 3 Stir fry for a few minutes then add the chillies and fry for a few more minutes. 3 Stir fry for a few minutes then add the chillies and fry for a few more minutes. 4 Mince garlic and ginger in food processor and add to the onions, reduce heat to medium, stir for a few minutes. 4 Mince garlic and ginger in food processor and add to the onions, reduce heat to medium, stir for a few minutes. 5 Add the cumin, coriander, and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally. 5 Add the cumin, coriander, and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally. 6 Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for a minimum of 30 minutes (can also be an hour or more for very smooth curry). Add water if the curry becomes too dry, but avoid adding too much liquid - in the end the curry should be a paste with very little liquid. 6 Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for a minimum of 30 minutes (can also be an hour or more for very smooth curry). Add water if the curry becomes too dry, but avoid adding too much liquid - in the end the curry should be a paste with very little liquid. 7 Rinse chickpeas and add, let them cook in the curry for another 5-10 minutes. 7 Rinse chickpeas and add, let them cook in the curry for another 5-10 minutes. 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 German Cucumber Salad (Gurkensalat) Buffalo Style Baked Taquitos Mike's Porterhouse Steaks & French Vegetable Melody Creamy Salsa Style Baked Taquitos Simmered chicken German Cucumber Salad (Gurkensalat) Buffalo Style Baked Taquitos Mike's Porterhouse Steaks & French Vegetable Melody Creamy Salsa Style Baked Taquitos Simmered chicken Bacon, eggs and chili Chicken Paella Potatoes stuffed crunchy bread by Nancy German Cucumber Salad (Gurkensalat) Nanaw's dressing Mike's Porterhouse Steaks & French Vegetable Melody Vickys Roasted & Caramelised Pumpkin Seeds, GF DF EF SF NF Brussel Sprouts S'More bark Japanese Home Style Fried Rice;) Bacon, eggs and chili Chicken Paella Potatoes stuffed crunchy bread by Nancy German Cucumber Salad (Gurkensalat) Nanaw's dressing Mike's Porterhouse Steaks & French Vegetable Melody Vickys Roasted & Caramelised Pumpkin Seeds, GF DF EF SF NF Brussel Sprouts S'More bark Japanese Home Style Fried Rice;)