Curry Chickpeas

• 总时间: 21 minutes

配料

1 tablespoon olive oil substitute your favorite oil

1 large onion chopped

3 cloves garlic grated

1 inch ginger grated

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon ground coriander

¼ teaspoon red pepper flakes

3 cans (15 ounces each) (720 grams) chickpeas or 4½ cups cooked chickpeas

1 cup (250 grams) vegetable stock add more if you want a thinner curry

1 can (15 ounces) (400 grams) crushed tomatoes

1 can (14 ounces) (400 grams) coconut milk full-fat

1 teaspoon salt

2 twists of black pepper

1 teaspoon garam masala

1 tablespoon sugar optional

SERVE IT WITH

1 squeeze of lemon + basmati rice or naan, cilantro, and a dollop of yogurt

步骤

Heat 1 tablespoon olive oil in a large skillet. Add 1 large onion (chopped) and fry it gently for 3 minutes.

Next, add 3 cloves garlic (grated) and 1 inch ginger (grated) and fry for 1 more minute.

Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, and ¼ teaspoon red pepper flakes and stir for about a minute or until you smell their fragrant aroma.

Add 3 cans (15 ounces each) chickpeas (drained and rinsed), 1 cup vegetable stock, 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk, then season with 1 teaspoon salt and 2 twists black pepper.

Simmer on medium heat for 15 to 20 minutes or until you reach your desired consistency. Stir occasionally to prevent the curry from sticking to the pan.

Turn the heat off, stir in 1 teaspoon garam masala, then taste and adjust for salt and spices.

Comment "😍" if you want to try this!