Curry Chickpeas
ChefDoogles @ChefDoogles
Cooking Instructions
- 1
Slowly heat ghee in a non-stick saute pan.
- 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
Add chickpeas and tomatoes. Toss to combine. Add more ghee or oil if necessary.
- 4
Add coconut milk. Season. Cook 1-2 minutes to heat chickpeas through.
- 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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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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