Chickpea Curry with Ground Insects

Name: Chickpea Curry with Ground Insects
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 canned chickpeas; 2 tablespoons oil; 1 teaspoons cumin seeds; 1 onion; 2 garlic cloves; 1 tomato; 0.5 teaspoons turmeric; 1 teaspoons ground cumin; 0.5 teaspoons chili powder; 1 teaspoons salt; 0.5 cups water; 2 tablespoons ground edible insect powder; 2 tablespoons fresh coriander

Insect Guy @cook_116167580

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Insect Guy @cook_116167580

Give to your friends.

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Ingredients

30 minutes

3 servings

1canned chickpeas
2 tablespoonsoil
1 teaspoonscumin seeds
1onion
2garlic cloves
1tomato
0.5 teaspoonsturmeric
1 teaspoonsground cumin
0.5 teaspoonschili powder
1 teaspoonssalt
0.5 cupswater
2 tablespoonsground edible insect powder
2 tablespoonsfresh coriander

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Steps

30 minutes

1

Heat 2 tablespoons of oil in a pot, add 1 teaspoon of cumin seeds, and let them stay for a few seconds.
2

Add 1 onion, chopped, and 2 garlic cloves, and cook until soft.
3

Stir in 1 tomato, chopped, 0.5 teaspoons turmeric, 1 teaspoon ground cumin, 0.5 teaspoons chili powder, and 0.8 teaspoons salt. Cook until the tomato starts to break up.
4

Add 1 drained and rinsed canned chickpeas and 0.5 cups of water, then simmer for a few minutes.
5

Stir in 2 tablespoons ground edible insect powder (cricket flour), then top with 2 tablespoons fresh coriander, and serve.