Chickpea Curry

Name: Chickpea Curry
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cinnamon sticks; 4 pepper corns; 2 cardamom pods, lightly crushed in a mortar; 3 shallots, peeled and roughly chopped; 1 thumb sized piece of ginger root, peeled and finely chopped; 4 garlic cloves, peeled and crushed; 1 tsp turmeric powder; 1 chili flakes; 1 tsp garam masala; 500 grams canned chopped tomatoes; 500 ml water; 2 can chickpeas, drained (2×400g)

red.queen @cook_3761626

This is a very fragrant dish and if you don't have whole spices such as cinnamon sticks, you can use ground (so you don't have to worry whether they'll get in your bowl). However, I find that whole cardamom pods and fresh ginger are a must

red.queen @cook_3761626

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Ingredients

45 mins

4 servings

2cinnamon sticks
4pepper corns
2cardamom pods, lightly crushed in a mortar
3shallots, peeled and roughly chopped
1thumb sized piece of ginger root, peeled and finely chopped
4garlic cloves, peeled and crushed
1 tspturmeric powder
1chili flakes
1 tspgaram masala
500 gramscanned chopped tomatoes
500 mlwater
2 canchickpeas, drained (2×400g)

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Steps

45 mins

1

Heat some oil in a pan. When the oil gets hot, stir in cinnamon, cardamom and pepper corns
2

As soon as the spices start sizzling, add in the shallots. Fry for 1min on high heat
3

Then add ginger, garlic and the rest of the spices (turmeric, chili and garam masala). Shallots should be nicely browned
4

When garlic gets fragrant (30sec), add tomatoes and water. Bring to a boil, then add chickpeas
5

Cover and cook on low for 15-20min, season with salt and serve over rice or quinoa. Enjoy and be careful not to eat the pepper corns, cinnamon sticks and cardamom pods!