Chickpea Curry is a wonderful vegan dish that can be served hot or cold, as a side dish or a main meal by itself. Chickpeas are combined with garlic, onion, tomato, herbs and spices and simmered until delicious and fragrant. Serve with rice or on it's own - give it a go!
Preparation Time: About 5 minutes Cooking Time: About 10 minutes
2 x 400g Cans of Chickpeas (rinsed and drained)
2 Teaspoons of Olive Oil
1 Onion (finely chopped)
3 Cloves of Crushed Garlic
1 1/2 Teaspoons of Ground Ginger
2 Green Chilli Peppers
½ Teaspoons Cumin seeds
½ Teaspoons Mustard seeds
1 ½ Teaspoons of Garam Masala
½ tsp Red Chilli Powder
½ Teaspoons of Turmeric
3 Tablespoons of Coriander
3 Teaspoons Tomatoes Pure
½ Tin Coconut Milk
½ Teaspoon Salt (optional)
Drain the water from the chickpea tins
Heat oil in a heavy bottomed pot add cumin & mustard seeds cook for 1 min then add chopped onions and coriander stakes: Sauté until transparent.
Add salt, garam masala and turmeric and dry cook for a few seconds.
Add tomatoes pure water and cook 2 minutes.
Add the chickpeas and simmer for 2 minutes.
Add coconut milk and cook for approximately 5 minutes or till you achieve a slightly thick gravy.
Adjust the salt and turn off heat. Garnish with fresh coriander leaves
Serve hot with rice, pita bread, Naan Bread or Chapatis
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