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Chickpea Curry


6 tablespoons oil, 2 chopped up onions

1 teaspoon thinly chopped fresh ginger root

1 teaspoon ground cumin, 1 teaspoon ground coriander

1 teaspoon crushed garlic, 1 teaspoon chilli powder

2 fresh green chilli peppers

2-3 tablespoons fresh coriander leaves

150ml water

1 large tomato, 1 tablespoon lemon juice

400g drained tinned chickpeas



Heat oil in a large deep bottom pan. Add onion and fry whilst stirring occasionally, until it becomes golden. Reduce heat and add ginger, ground cumin, ground coriander, garlic, chilli powder, fresh chilli peppers and fresh coriander leaves. Fry all the ingredients whilst stirring energetically. Add water and mix for ingredients to combine.
Cut tomato into cubes and add into the pan together with the chickpeas. Cover and cook whilst stirring occasionally for 5-7 minutes.
Sprinkle lemon juice on curry. Place curry on plates and serve warm.


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