Chickpea Curry

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

You can add coconut milk instead of milk. I was out of it. So I tried to substitute it with milk & it turned out okay. If you want you can add a few cinnamon sticks, crushed cardamom & cloves, few minutes before turning off the stove. Tomato can be avoided if you don't like it.

It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.This recipe was modified from “The Real Food Dieticians.”#GlobalApron - Week 24. Chickpeas and Tomatoes#Dinner #Savory #Meat #Dairy-Free #Vegetables

A delicious and creamy Indian curry.

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

A comforting and balanced recipe for the whole family.

Got from Flat Belly Diet just change a little bit to make it my way

This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc

In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!!Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.I recommend using the unsalted type of canned chickpeas. After opening the can, taste one chickpea to see how salty it is, and if it's strong, soak it in water, and reduce the amount of salt when making the roux.The chickpeas will absorb a lot of liquid when stewing, so be sure to keep your eye on the pot! Recipe by Guri

I used to have this chana (chickpea) curry a lot back at home. Curries with lots of spices, oil and cream are only eaten occasionally, and everyday Indian cooking is very simple. This curry is a great way of incorporating high quality protein in your diet in vegetarian India.Indian curries are tastier if they're a bit spicy.Adding a little lemon juice at the end makes this curry tastier too. For 2 servings. Recipe by Plabar