High Protein Chickpea Curry Recipe by cookpad.japan
Cooking Instructions 1 Use canned chickpeas cooked in water, and whole canned tomatoes. 2 Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas. 3 Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized. 4 Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes). 5 Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas. 6 Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn. 7 When the moisture has evaporated and the stew has reached the consistency shown here, it's good. 8 Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done. 9 Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection. 10 I served this with naan bread this time, but it goes well with rice too. 1 Use canned chickpeas cooked in water, and whole canned tomatoes. 1 Use canned chickpeas cooked in water, and whole canned tomatoes. 2 Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas. 2 Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas. 3 Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized. 3 Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized. 4 Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes). 4 Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes). 5 Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas. 5 Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas. 6 Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn. 6 Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn. 7 When the moisture has evaporated and the stew has reached the consistency shown here, it's good. 7 When the moisture has evaporated and the stew has reached the consistency shown here, it's good. 8 Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done. 8 Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done. 9 Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection. 9 Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection. 10 I served this with naan bread this time, but it goes well with rice too. 10 I served this with naan bread this time, but it goes well with rice too. 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