I know, I know-how many ways can you make chickpea curry? Well, actually this one is somewhat unique as it calls for paprika, which I've never run across in Indian cookery. So there, unique.
It certainly came together fast, which was great because after spending the day at the circus, I really didn't feel like complicated cooking.
From Confident Cooking Curry and Chilli [sic] Cookbook, Bay Books, Australia
You Will Need:
1 tablespoon ghee
2 onions, sliced
4 cloves garlic, smashed
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 lb. tin of chickpeas, rinsed and drained
14 oz. tin chopped tomatoes with juice
1 teaspoon garam masala
Heat ghee in a large pan. Add the onion and garlic cooking until onion is soft. Add the chili powder, salt, turmeric, paprika, cumin, and corriander. Cook, stirring for 2-3 minutes. Stir in the chickpeas and tomatoes. Simmer, covered on low heat for 20 minutes. Stir in the garam masala. Cover and simmer another ten minutes.
I served this over rice.
No comments:
Post a Comment