Curried Chickpeas
This aromatic and flavorful chickpea curry will transport your taste buds to a world of exotic spices and rich textures. With a harmonious blend of cumin, turmeric, and paprika, each bite delivers a delightful explosion of flavors that will leave you craving more. Perfect for a wholesome meal that is both satisfying and nourishing, this curry is bound to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1-2 red chillies , deseeded and chopped
- 1 clove
- 1 small cinnamon stick
- 1 bay leaf
- 1 onion , finely chopped
- ½ tsp ground turmeric
- 2 garlic cloves , finely chopped
- 400g can chickpeas , rinsed and drained
- 1 tsp paprika
- 1 tsp ground coriander
- 2 small tomatoes , chopped
- 1 tbsp chopped coriander
Instructions
- Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
- Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
- Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 150 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.35 milligram of sodium
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