Chickpea Curry

Name: Chickpea Curry
Ingredients: 1 sesame oil; 7 grams caraway seeds (7g=2tsp); 4 clove garlic (4 cloves=10g); 2 medium onions (ca. 190g); 30 grams peeled and slices fresh ginger (ca. 2 thumb-sized pieces); 5 grams oil; 3 grams ground cinnamon (3g=1tsp); 5 grams turmeric (5g=1tsp); 3 grams curry powder (3g=1tsp); 2 grams pepper (2g=1/2tsp); 4 grams ground coriander (4g=1tbsp); 2 medium quartered tomatoes (ca. 190g); 13 grams salt (13g=2tsp); 6 grams sugar (6g=1tsp); 425 grams drained chickpeas; 550 grams boiling water

16 ingredients

1 steps

Ingredients

1 sesame oil
7 grams caraway seeds (7g=2tsp)
4 clove garlic (4 cloves=10g)
2 medium onions (ca. 190g)
30 grams peeled and slices fresh ginger (ca. 2 thumb-sized pieces)
5 grams oil
3 grams ground cinnamon (3g=1tsp)
5 grams turmeric (5g=1tsp)
3 grams curry powder (3g=1tsp)
2 grams pepper (2g=1/2tsp)
4 grams ground coriander (4g=1tbsp)
2 medium quartered tomatoes (ca. 190g)
13 grams salt (13g=2tsp)
6 grams sugar (6g=1tsp)
425 grams drained chickpeas
550 grams boiling water

Directions

1

["In large frying pan heat enough oil of your choice to cover the bottom", "Gently let caraway get hot and pop (lid might be helpful), but never let them burn", "Garlic, onion and ginger into tmx and chop at 6 for 5sec", "Add oil to tmx and program heat \"varoma\"" for 3min at speed 1""