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Chickpea Curry |
Another great vegan recipe from SpiceTheWorld |
Serves - 4-6 Heat 3 (1-5) |
Rating - 5 (1-5) |
Prep Time 10 Minutes Cooking Time 30 Minutes |
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Ingredients |
1 Onion, finely chopped |
2 tbsp Vegetable Oil |
3 Garlic Cloves, finely chopped |
4 cm Cinnamon |
6 Cloves |
4 Cardamom Pods, crushed |
3 tsp Curry Powder |
3 tbsp Tomato Paste |
1 kg Chickpeas |
1 Bunch Coriander, de-stemmed and chopped |
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Method |
Fry the onions in oil at medium-high heat until golden and translucent. |
Add garlic then fry for a minute. |
Add cinnamon, cloves, and cardamom fry for a minute. |
Now add the curry powder to the onions fry for a minute or two. |
As the mixture begins to stick add the tomato paste to make it more pliable. |
Keep on frying for about 5 minutes stirring constantly. |
Once this is ready add the chickpeas including the water from the tin. |
Stir to mix heat until it boils then cover and lower the heat to medium-low. |
Cook for 15 minutes take off heat and stir in coriander leaves. |