Indian Chickpea Curry

Name: Indian Chickpea Curry
Ingredients: 1 tablespoon grapeseed oil; 2 yellow onions, small dice; 1 teaspoon mustard seeds; 1/2 teaspoon fenugreek leaves; 2 teaspoons brown sugar; 1 teaspoon fresh ginger, minced; 2 garlic cloves, minced; 2 teaspoons ground cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 cup canned diced tomato; 1/2 teaspoon garam masala; 1 cup vegetable stock; 2 (398 ml) cans chickpeas, rinsed and drained; 3 tablespoons fresh coriander (to garnish); salt & pepper

17 ingredients

5 steps

Ingredients

1 tablespoon grapeseed oil
2 yellow onions, small dice
1 teaspoon mustard seeds
1/2 teaspoon fenugreek leaves
2 teaspoons brown sugar
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 cup canned diced tomato
1/2 teaspoon garam masala
1 cup vegetable stock
2 (398 ml) cans chickpeas, rinsed and drained
3 tablespoons fresh coriander (to garnish)
salt & pepper

Directions

1

Heat oil in a large skillet over high heat, add onions and fry until golden.
2

Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes.
3

Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened.
4

Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander.
5

Serve hot with rice, naan bread and mango chutney.