High Protein Chickpea Curry

Name: High Protein Chickpea Curry
Yield: 5 servings
Cuisine: American
Ingredients: 240 grams Chickpeas or garbanzo beans (I used canned beans); 400 grams Canned whole tomatoes (or tomato juice); 1 large Onions (finely chopped); 3 Green bell peppers; 1/2 Red bell pepper (if you have it); 1 Carrot; 80 grams Bacon (block); 3 clove Garlic (finely chopped); 2 tbsp Butter; 1 to 2 tablespoons Curry powder; 130 ml Water; 2 tbsp Honey; 2 Bay leaves; 2 tsp ◎Soy sauce; 1 tsp ◎Japanese style Worcestershire sauce; 1 heaping tablespoon ◎Ketchup; 1 couple of pinches each Cumin, garam masala, cardamon, coriander powders; 1 tsp Balsamic vinegar

cookpad.japan @cookpad_jp

I absolutely love curry.
I love chickpea curry too, and have tried various curry recipes.
I came up with this original recipe by using various delicious ideas from different chefs. The combination of spices is pretty random.

This recipe is actually quite easy to follow!
Add the spices with periodic taste-tests.
I think the key to making this curry delicious is to use different kinds of curry powder. That's why I gave a wide range to the amount of curry powder to add.
Adding spices while tasting your dish is so much fun! Recipe by Senchiko

cookpad.japan @cookpad_jp

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Ingredients

5 servings

240 gramsChickpeas or garbanzo beans (I used canned beans)
400 gramsCanned whole tomatoes (or tomato juice)
1 largeOnions (finely chopped)
3Green bell peppers
1/2Red bell pepper (if you have it)
1Carrot
80 gramsBacon (block)
3 cloveGarlic (finely chopped)
2 tbspButter
1to 2 tablespoons Curry powder
130 mlWater
2 tbspHoney
2Bay leaves
2 tsp◎Soy sauce
1 tsp◎Japanese style Worcestershire sauce
1heaping tablespoon ◎Ketchup
Spices (optional, for even mroe flavor )
1couple of pinches each Cumin, garam masala, cardamon, coriander powders
1 tspBalsamic vinegar

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Steps

1

Use canned chickpeas cooked in water, and whole canned tomatoes.
2

Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas.
3

Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized.
4

Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes).
5

Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas.
6

Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn.
7

When the moisture has evaporated and the stew has reached the consistency shown here, it's good.
8

Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done.
9

Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection.
10

I served this with naan bread this time, but it goes well with rice too.