Chickpea Curry

Name: Chickpea Curry
Ingredients: 2 cans chickpeas (400gm per can); 3 tablespoons cooking oil or 3 tablespoons ghee or 3 tablespoons butter; 2 medium onions, finely chopped; 12 teaspoon powdered ginger; 2 cloves garlic, crushed; 1 -2 green chili (, 1 for mildness); 12 teaspoon ground turmeric; 1 can tomato with juice; 1 tablespoon ground coriander; 2 teaspoons garam masala; 2 tablespoons lemon juice; 2 -3 tablespoons fresh coriander leaves, chopped

12 ingredients

7 steps

Ingredients

2 cans chickpeas (400gm per can)
3 tablespoons cooking oil or 3 tablespoons ghee or 3 tablespoons butter
2 medium onions, finely chopped
12 teaspoon powdered ginger
2 cloves garlic, crushed
1 -2 green chili (, 1 for mildness)
12 teaspoon ground turmeric
1 can tomato with juice
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
2 -3 tablespoons fresh coriander leaves, chopped

Directions

1

Drain the chickpeas and reserve the liquid.
2

Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
3

Add the tomatoes and cook for about 2 minutes.
4

Add the chickpeas and ground coriander and cook for 10 minutes.
5

Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
6

Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
7

Serve over rice or with indian breads.