I love cooking Indian food, especially when the aromas start to infuse…wow… you just have to be here to smell it all.
Fridays used to be my take it easy day when to comes to cooking, toasted cheese sarmies with slap chips on the site and lunch was ready. Recently my father keeps having a case of the blues when he seems me slicing the cheese for the sandwiches. He has gone of toasted cheese sarmies.
When he mumbles he will eat anything else other than toasted sarmies again this week I mention that I have paneer in the fridge and then his voice lifts an octave and says to the ceiling that he will eat anything else other than toasted sarmies and paneer.
So when instead of having 1 lazy day of cooking, the kitchen now produces meals 7 days a week and the recipes are running out, or should I say I am just lazy to research especially with all this cold night weather, my bed keeps calling me.
I came across this recipe in Meera Sodha’s recipe book and it seemed like just the perfect dish to make, because I went a bit crazy and stocked piled tins of chickpeas for Africa and now I have no need for aqua faba so the chickpeas and are just chilling there staring at me everytime I open the cupboard.
I served this with roti and everyone could not get enough, even me, I opted for vegetables rather than meat and I just loved this curry.
- 2 x cans chick peas, drained and rinsed.
- 60ml x olive oil.
- 1 x tsp ginger garlic paste.
- 1 x chili, finely chopped.
- 1 x onion, finely chopped.
- 1 x can chopped tomatoes.
- 1 x sprig fresh curry leaves.
- 1 x tbsp. tomatoe paste.
- 1 x tsp garam masala.
- ¾ x tsp cumin powder.
- ½ x tsp chilli powder.
- ¼ x tsp turmeric powder.
- Salt to taste.
- Heat the oil in a pot
- Add the onions and a good pinch of salt.
- Saute till the onions are soft.
- Add the can of chopped tomatoes and mix.
- Cover and cook till the tomatoes are soft and mushy and have released all their water.
- Add the curry leaves, ginger garlic paste, chilli and spices.
- Give it a good stir.
- Add ¼ x cup of water and mix, scraping the bottom of the pot to loosen any spices that may have got stuck.
- Allow the mixture to come to the boil.
- Add more water, depending on the amount of gravy you want.
- Add the drained chickpeas, stir and cover.
- Cook till the gravy has thickened.