Chick Pea (Kabuli Chana), this delicious, nutritious, high protein pulse is popular amongst vegetarians the world over. Available dry or tinned, can be used in various dishes from soups, curries, salads and not forgetting to make houmous. The Indian chickpea curry can be cooked in various ways, below is my quick and easy guide to one that you can knock up in 45 minutes.
Ingredients
1 tinned chickpeas, washed (240gms)
1 tinned Italian peeled tomatoes, sieved (240gms)
1 medium onion, finely chopped
3tbsp sunflower oil
1tsp cumin seeds
1tsp crushed garlic,
1tsp crushed ginger
1 fresh green chilli, finely chopped (optional)
2tbsp fresh coriander, finely chopped
1tbsp gram flour
½ tsp ground turmeric
½ tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1tsp garam masala
1tsp salt
Serves 2-4
Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds and allow to fry for 30 seconds.
Add in the onions and allow to sauté until they soften and brown slightly.
Next, add in the garlic, ginger, green chilly, fresh coriander and stir fry for a minute or two.
Sprinkle in the gram flour and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.
Pour in the sieved tomato juice, chick peas and stir in well. Cover with a lid, reduce heat and allow to simmer for 15 minutes.
Sprinkle in the remaining spices and salt, stir and allow to simmer for a further 10 minutes with the lid covered.
Serve hot with Naan Bread
