Chickpea Curry

Name: Chickpea Curry
Yield: 4 servings
Cuisine: American
Ingredients: 2 teaspoons concentrated tomato puree; 2 teaspoons turmeric; to taste salt; 1 inch ginger; 5 teaspoons ground cumin; 4 teaspoons ground coriander; to taste chili flakes; 9 tablespoons vegetable oil; 4 medium onions; 6 cloves garlic; 3 cans chickpeas (400g each)

Misha Veldhoen @cook_5452196

The Netherlands

Got it from Floris, who got it from a colleague, who took it I think from http://curryhouse.co.uk

Misha Veldhoen @cook_5452196

The Netherlands

Got it from Floris, who got it from a colleague, who took it I think from http://curryhouse.co.uk

Saved

Ingredients

4 servings

2 teaspoonsconcentrated tomato puree
2 teaspoonsturmeric
to tastesalt
1 inchginger
5 teaspoonsground cumin
4 teaspoonsground coriander
to tastechili flakes
9 tablespoonsvegetable oil
4medium onions
6 clovesgarlic
3 canschickpeas (400g each)

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Steps

1

Mince onions fine in food processor
2

Heat the oil over a highish heat and add the onions.
3

Stir fry for a few minutes then add the chillies and fry for a few more minutes.
4

Mince garlic and ginger in food processor and add to the onions, reduce heat to medium, stir for a few minutes.
5

Add the cumin, coriander, and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally.
6

Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for a minimum of 30 minutes (can also be an hour or more for very smooth curry). Add water if the curry becomes too dry, but avoid adding too much liquid - in the end the curry should be a paste with very little liquid.
7

Rinse chickpeas and add, let them cook in the curry for another 5-10 minutes.