spicy chickpea curry
How to make spicy chickpea curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons sunflower oil
4 garlic cloves, crushed
2 teaspoons peeled and finely grated fresh root ginger
1 large onion, coarsely grated
1–2 green chillies, finely sliced
1 teaspoon hot chilli powder
1 tablespoon ground cumin
1 tablespoon ground coriander
3 tablespoons natural yogurt, plus extra, whisked, to serve
2 teaspoons garam masala
500 ml (17 fl oz) water
2 teaspoons tamarind paste
2 teaspoons medium or hot curry powder
2 × 400 g (13 oz) cans chickpeas, rinsed and drained
chopped fresh coriander leaves, to garnish
lemon wedges, to serve (optional)
Method:
Heat the oil in a large heavy-based frying pan, add the garlic, ginger, onion and green chillies and cook over a medium heat, stirring occasionally, for 5–6 minutes until the onion is lightly golden. Add the chilli powder, cumin, ground coriander, yogurt and garam masala and cook for a further 1–2 minutes.
Stir in the measured water and bring to the boil. Add the tamarind paste, curry powder and chickpeas and bring back to the boil, then reduce the heat to medium and cook, uncovered, for 15–20 minutes or until the sauce is thickened.
Ladle into warm bowls, drizzle with extra whisked yogurt and scatter with chopped coriander. Serve with lemon wedges for squeezing over, if liked.
For spicy chickpea soup, heat 2 tablespoons sunflower oil in a saucepan, add 1 chopped onion and cook, stirring, for 1–2 minutes until softened. Add 1 tablespoon medium or hot curry powder and 600 ml (1 pint) hot vegetable stock and bring to the boil, then add a rinsed and drained 400 g (12 oz) can chickpeas and 200 ml (7 fl oz) single cream.
Bring back to the boil, then reduce the heat to medium and cook for 4–5 minutes or until piping hot. Season, stir in 4 tablespoons chopped coriander leaves and serve with crusty bread. Total cooking time 20 minutes.
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| spicy chickpea curry |
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