Chickpea Curry

Name: Chickpea Curry
Ingredients: 2 cinnamon sticks; 4 pepper corns; 2 cardamom pods, lightly crushed in a mortar; 3 shallots, peeled and roughly chopped; 1 thumb sized piece of ginger root, peeled and finely chopped; 4 garlic cloves, peeled and crushed; 1 tsp turmeric powder; 1 chili flakes; 1 tsp garam masala; 500 grams canned chopped tomatoes; 500 ml water; 2 can chickpeas, drained (2x400g)

12 ingredients

10 steps

Ingredients

2 cinnamon sticks
4 pepper corns
2 cardamom pods, lightly crushed in a mortar
3 shallots, peeled and roughly chopped
1 thumb sized piece of ginger root, peeled and finely chopped
4 garlic cloves, peeled and crushed
1 tsp turmeric powder
1 chili flakes
1 tsp garam masala
500 grams canned chopped tomatoes
500 ml water
2 can chickpeas, drained (2x400g)

Directions

1

Heat some oil in a pan.
2

When the oil gets hot, stir in cinnamon, cardamom and pepper corns
3

As soon as the spices start sizzling, add in the shallots.
4

Fry for 1min on high heat
5

Then add ginger, garlic and the rest of the spices (turmeric, chili and garam masala).
6

Shallots should be nicely browned
7

When garlic gets fragrant (30sec), add tomatoes and water.
8

Bring to a boil, then add chickpeas
9

Cover and cook on low for 15-20min, season with salt and serve over rice or quinoa.
10

Enjoy and be careful not to eat the pepper corns, cinnamon sticks and cardamom pods!