Dry chick pea curry

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I love to bake, from muffins to cakes to biscuits and everything requires aquafaba.

To make aquafaba I go through tons and tons of chickpeas that I never seem to have a use for afterwards. There is just so much hummus dip one can eat before hummus starts coming out of your ears.

I was searching for a chickpea recipe when I came across this simple chickpea curry recipe by the Indian Chef Madhur Jaffrey.

Ingredients:

  • 400g x cooked chickpeas.
  • 3 x tbsp. olive oil.
  • 1 x onion, finely chopped.
  • 1 x tsp ginger and garlic paste.
  • 1-3 x green chillies…depending on how strong you would like it.
  • A few curry leaves, this is optional as curry leaves are scarce to come by.
  • 2 x tsp coriander powder.
  • 1 x tsp cumin powder.
  • 1 x tsp red masala powder.
  • ¼ x tsp turmeric powder.
  • 3 x tbsp. tomatoe puree.
  • 250ml x tap water.
  • Salt to season.

Method:

  • Heat the oil in a pot.
  • Add the tomatoes, curry leaves and chillies, sauté till transparent.
  • Add the ginger and garlic paste and salt and give it a good stir.
  • Add the remaining spices and the tomatoe purree.
  • Add the water and stir till well combined.
  • Allow to sauce to come to the boil, before adding the cooked chickpeas.
  • Cover and allow to cook till dry, stirring occasionally to prevent the food from sticking to the bottom of the pot.
  • This dish is best served with hot naan bread.

Tell me what you think of this recipe