Chickpea curry Ingredients: 1 tablespoon of - sunflower oil - 2 - sliced onions - 800 g of - drained canned chickpeas - 450 g of - chopped canned tomato - 1 teaspoon of - salt - 1 teaspoon of - chili powder - 1 tablespoon of - ground cumin - 1 tablespoon of - ground coriander - 4 cloves of - garlic (crushed) - 2 tablespoons of - curry paste or the following mixture - 1 teaspoon of - paprika - 1 teaspoon of - turmeric (or curry powder) -1 teaspoon of masala Rice, cereals.
Utensils: 1 saucepan - 1 casserole dish - 1 wooden spoon - 1 set of 3 frying pans - 1 lid
Total time:
55 min
Preparation:
15 min -
Cooking:
40 min
Phase 1
Heat the oil in a saucepan or casserole dish
Phase 2
brown the onions and garlic, stir.
Phase 3
Add the spices and stir.
Phase 4
Add the tomatoes with their juice.
Phase 5
then the chickpeas. Mix.
Phase 6
Cover and simmer for 20 minutes over low heat.
Phase 7
Salt, add the guaram masala, stir and continue cooking for 20 min.
Phase 8
Serve very hot with naans or chapatis.
Utensils: 1 saucepan - 1 casserole dish - 1 wooden spoon - 1 set of 3 frying pans - 1 lid
Total time:
55 min
Preparation:
15 min -
Cooking:
40 min
Phase 1
Heat the oil in a saucepan or casserole dish
Phase 2
brown the onions and garlic, stir.
Phase 3
Add the spices and stir.
Phase 4
Add the tomatoes with their juice.
Phase 5
then the chickpeas. Mix.
Phase 6
Cover and simmer for 20 minutes over low heat.
Phase 7
Salt, add the guaram masala, stir and continue cooking for 20 min.
Phase 8
Serve very hot with naans or chapatis.