Chickpea Curry

Chickpeas simmered down in a tomato and onion base until the gravy thickens around them, served with rice. Vegan, filling, and cheap enough to eat weekly.

Ingredients

• 1 1/2 cups Chickpeas, dried
• 2 cups cooked Steamed rice
• 2 medium Tomato, pureed
• 1 large Onion, finely chopped
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp Coriander leaves, chopped
• 2 tbsp Vegetable oil
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric
• 1/2 tsp Garam masala
• to taste Salt

Steps

1. Serves 3. Soak the chickpeas overnight, then boil them until soft — 40 minutes in a pot, 15 in a pressure cooker. Keep the cooking water.
2. Fry the onion in the oil until deep golden. This is where the colour of the finished curry comes from, so do not rush it.
3. Add the garlic and ginger, cook a minute, then the cumin, coriander powder and turmeric.
4. Stir in the tomato puree and cook until the oil separates, about 8 minutes.
5. Add the chickpeas with a cup of their cooking water and simmer 12-15 minutes, mashing a spoonful of them against the pan to thicken the gravy.
6. Finish with garam masala, salt and coriander leaves, and serve with rice.

Nutrition

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