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Curry Chickpeas
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A picture of Curry Chickpeas.

Curry Chickpeas

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Curry Chickpeas

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

4 servings
  1. 29 ozchickpeas; cooked
  2. 1yellow onion; minced
  3. 14 1/2 ozdiced tomatoes
  4. 13 1/2 ozcoconut milk
  5. 1 TMadras curry powder
  6. 1 tchili powder
  7. 1heaping T ghee (clarified butter)
  8. 1large pinch kosher salt and black pepper
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Steps

  1. 1

    Slowly heat ghee in a non-stick saute pan.

  2. 2

    Sweat onion slowly. Add curry powder and chili powder when onion is nearly caramelized. Cook for 1 more minute until spices are fragrant.

  3. 3

    Add chickpeas and tomatoes. Toss to combine. Add more ghee or oil if necessary.

  4. 4

    Add coconut milk. Season. Cook 1-2 minutes to heat chickpeas through.

  5. 5

    Variations; Cilantro, scallions, cumin, celery, ginger, lime, basil, parsely, crushed pepper flakes, other curry powders or cooking pastes, cardamom, turmeric, vinegar, fenugreek, paprika, shallots, habanero, cayenne, eggplant, Sriracha, honey, peanut oil or butter, sumac, clove, allspice, nutmeg, mace, cinnamon,

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ChefDoogles
ChefDoogles @ChefDoogles
on December 23, 2015 22:54
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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