One of the most delicious yet quite simple curried chickpea recipes. This is also perfect if you are vegan or vegetarian as the sauce is coconut milk based. The intensity of the curry is intense and it makes a perfect healthy meal with a side of rice. It’s best to soak the chickpeas the night before, but you can also use canned. You can also cook them from dry, but that will take a lot longer. If you have a pressure cooker, cooking from dry only takes minutes. Enjoy curried chickpeas.
For the chickpeas, place in a container and cover with water. Use approx. 2-3 inches of water above chickpea surface as they will absorb quite a bit. Refrigerate and leave to soak overnight. The next day, drain, place in a large pot and add fresh water, again 2-3 inches above surface. Place on stove and bring to a simmer for approx. 25 minutes. (time can vary a little depending on age of chickpeas)
To a dry pan on high heat, add the sesame seeds and toss until brown. Set aside.
To a large pot on medium heat, add the vegetable oil, sliced onion, chili and garlic, cook until garlic is golden brown. Add the chili powder, ground cumin, ground coriander, turmeric and garam masala. Stir and cook 30 seconds until you smell the aromas. Add the tomato paste, mix until combined. Add the cooked and drained chickpeas. Add the cornflour, mix well and continue cooking a few minutes as you occasionally stir.
Add the coconut milk. Add the kaffir lime leaf, season with salt and simmer gently for approx. 20 minutes on very low heat. Once cooked you should still have some of the sauce, if too thick simply thin out using half a cup of water at a time.
Serve with plain cooked rice.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment