Chickpea Curry
Shiruna (@eat.click.travel)
This curry is a true explosion of flavors!
Medium
45'
4
Ingredients
For the Chickpea Curry:
- 3 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 Red Chili
- 1 tsp Coriander Seeds
- 2 Chilis (freshly sliced, optional)
- 2 Red Onions (diced)
- 2 cloves Garlic (minced)
- 1 tbsp Ginger (freshly diced)
- 400g Tomatoes (chopped)
- ½ tsp Paprika Powder
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Sea Salt
- ½ Cinnamon Stick
- 2-3 Coriander Pods
- ¼ Mace Flower
- 800g Chickpeas (cooked, drained)
- 400ml La Cooking
- 250g Spinach (thawed)
- ¼ tsp Nutmeg Powder
- Garnish: Fresh baby spinach
For the Basmati Rice:
- 2 cups Water
- 1 cup Basmati Rice
- ½ tsp Sea Salt
Instructions
- Heat up the oil in a heavy bottom pan and allow the cumin seeds to crackle.
- Fry the bay leaf and red chili for 1 minute.
- Add the onion, ginger, garlic and chili. Sautee for 3-4 minutes or until the onions are translucent.
- Crush the coriander seeds a little in your hand and add them to the pot. Fry for another minute.
- Transfer the chopped tomatoes, paprika powder, turmeric powder, coriander powder, salt, cinnamon stick, coriander pods and mace flower to the pot and cook for 10 minutes on medium-high heat, occasionally stirring.
- Add the chickpeas to the pot followed by the La Cooking, spinach and nutmeg. Cover and cook on medium heat for 5-10 minutes.
- To cook the basmati rice, bring the water to a boil, add the rice and salt, and cook on high heat for a minute. Cover the pot and allow the pot to simmer for 10-12 minutes.
- Top the chickpea curry with fresh baby spinach and serve with the basmati rice.
This curry is one of my recipes of choice and La Cooking was the perfect fit for it!
Shiruna (@eat.click.travel)
You also like
