Chickpea and baby marrow curry

Name: Chickpea and baby marrow curry
Cuisine: South African
Ingredients: Half a cup chickpeas (rinsed and drained); Quarter onion finely chopped; 1 clove garlic finely chopped; 2 tablespoons tomato puree; 1/2 tsp curry powder; 1/2 tsp dried parsley; 4 tsp double cream plain yogurt; 1 baby marrow sliced; Half a cup water; Cooking oil; to taste Salt

Dimakatso @cook_16060611

Pretoria

Nothing beats a home cooked bowl of soup. Even better with chunks of chewy bits . #SoupChallenge

Dimakatso @cook_16060611

Pretoria

Nothing beats a home cooked bowl of soup. Even better with chunks of chewy bits . #SoupChallenge

Saved

Ingredients

Halfa cup chickpeas (rinsed and drained)
Quarter onion finely chopped
1 clovegarlic finely chopped
2 tablespoonstomato puree
1/2 tspcurry powder
1/2 tspdried parsley
4 tspdouble cream plain yogurt
1baby marrow sliced
Halfa cup water
Cooking oil
to tasteSalt

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Steps

1

Gently fry onions and baby marrows. In goes spices (curry powder, dried parsley). Allow them to cook through before adding tomato puree, garlic and chickpeas
2

Add in water and cover the pot. Allow to cook & thicken for 10 to 15 minutes. Add salt to taste
3

Remove from heat. Stir in double cream plain yogurt. Garnish with a dollop of plain yogurt (you can never have enough) and fresh coriander.
4

This can be enjoyed solely by itself, with bread or rice. Happy Eating