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PrintCHICKPEAS CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan, add the cumin and cook for about half a minute.
- Stir in the ginger, garlic, turmeric and coriander powder, cook for about 20-30 seconds.
- Add the tomato, curry paste and water. Bring to the boil at least for 3-5 minutes.
- Add the chickpeas, cover and simmer for 5 minutes.
- Remove spoonful of chickpeas, mash and stir back into the pan, add in the remaining ingredients. Serve hot.
INGREDIENTS
- 420 grams chickpeas, drained and washed
- 150 ml hot water
- 50 grams tomato, ground
- 2 tablespoon Curry Paste
- 2 teaspoon channa masala
- 1 tablespoon IDHAYAM sesame oil
- ½ teaspoon cumin seeds
- 1 teaspoon fresh ginger, chopped
- ½ teaspoon garlic, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon of garam masala
- ¼ teaspoon roasted cumin powder
- Freshly ground black pepper, chilli powder and salt to taste
- A handful of fresh coriander,chopped
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