Monday, January 19, 2009

Chickpea Curry recipe

Chickpea Curry
serves 4

This recipe came from my friend Kath's vegetarian recipe book. Unfortunately I don't recall the name of the book...

2 onions, finely chopped
4 cloves of garlic, crushed
1 tablespoon oil
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon tumeric
1 tablespoon cumin
1 tablespoon coriander
2 x 440g cans chickpeas, drained
1 x 440g can diced or crushed tomatoes
1 teaspoon garam masala

  1. Heat oil in frying pan. Add onion and garlic. Cook over medium heat until soft.
  2. Add chilli, salt, tumeric, paprika, cumin and coriander powders. Stir for 1 minute.
  3. Add chickpeas and undrained tomatoes. Stir until combined. Simmer covered over low heat for 20 minutes.
  4. Add garam masala. Simmer covered for another 10 minutes.

2 comments:

Not Another Omnivore said...

Do you, like, super love this recipe? I've been practicing curry recipes lately and this one looks pretty good...

Fiona @ Feebeez said...

Oh yes, this recipe is delicious, and so easy, and completely from the pantry. I haven't made it for a while because the kids don't like curry ... but I am training them now.

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