Chickpea Curry

chickpeacurry.jpg

Dead easy. Nice to serve as a light lunch hot or cold.

INGREDIENTS:
340g Can of chickpeas (drained)
2 tomatoes (chopped)
2 teaspoons ginger (finely grated)
4 cloves garlic (finely chopped)
4 green chillies (2 deseeded 2 not – finely chopped)
1 heaped tablespoon fresh corriander (finely chopped)
2 teaspoons cumin powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
salt
3 tablespoons vegetable oil
1 stick of cinnamon
5 cardomom pods
2 bay leaves
2 medium potatoes (peeled and diced into 2cm cubes)
1 onion (peeled & finely chopped)

DIRECTIONS:
In a blender, blend to a paste the tomatoes, ginger, garlic, chillies, coriander leaves, ground coriander, cumin, turmeric, cayenne pepper, 1 teaspoon of salt, and 5 tablespoons of water.
Heat the oil in a large lidded pan and add the cinnamon stick, cardomom and bay leaves. Fry for 15 seconds, then add the onions and potatoes and stri fry for 6-7 minutes until the onions are browned lightly. Add the spice paste bring to a gentle boil, then reduce the heat to medium, put on the lid and simmer for 6-7 minutes stirring occasionally. Add the chickpeas some salt and 1 cup of water. Bring to the boil stirring constantly – reduce the heat to low, cover and cook for 20 minutes stirring occasionally. Remove from heat. Pick out the cinnamon and cardomom pods if they’re going to make you nervous.

SERVING:
Hot or at room temperature with roti, chapati or naan bread.

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