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.
- 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.
- 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.