We were inspired by the Guilty Chef for this recipe, and it was extremely delicious. Chickpea is one of our favourite curries to make so we were excited to make as it wasn't the usual way we make it and it came out way better than we expected. So you guys should definitely give his app a look its filled with lovely recipes for you to try!
Ingredients :
500g drained chickpeas
1 large onion
2 tomatoes
3 bay leaves
3 cinnamon sticks
2tsp cumin seeds
5 whole cloves
1 tsp coriander powder
1 tsp turmeric powder
1tsp turmeric powder
1 tsp garam masala
1/4 tsp chilli powder
1tsp ginger paste
1tsp garlic paste
Vegetable stock
1tbsp rajah chana masala
1tbsp tomato puree
1 tin coconut milk
Steps:
Finely shop the inions and tomatoes
Heat up some oil in the pan, add in your whole spices (cloves, cinnamon, cumin seeds and bay leaves) let these fry for 30 seconds to a min but don’t let the burn
Add in the garlic and ginger paste as well as onions, stir until brown but not burnt
Following this, add in tomatoes until they’re soft. then you go in with all the group spices and also the vegetable stock. mix well until nicely combined. turn the heat medium to avoid the mixture from burning
Add 1tbsp rajah chana masala and tomato puree into the pan and stir well.
After letting it mix well, you add your chickpeas to the pan and stir well until each one is nicely coated
Finally add in the tin of coconut milk, mix well before putting it on low heat and allowing the mixture to cook for 30-45mins. The chickpeas should be soft.
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