Recipe
CHICKPEA CURRY
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 35 minutes
Totaltime: 45 minutes
Ingredients
- 2 Tbsp olive oil
- 2 medium onions
- 4 garlic cloves
- 2 Tbsp fresh ginger,peeled and minced
- 2 Tbsp paprika
- 2 Tbsp cumin
- 2 Tbsp turmeric
- 3 Tbsp curry
- 2 tsp salt
- 1 tsp pepper
- 6 Tbsp tomato paste
- 1.5 cups coconut milk
- 3 cups cooked chickpeas
- Fresh cilantro
- 2 limes
- 2 cups jasmine rice,cooked
Preparation
-
Pour the olive oil into a hot skillet.
Add the chopped onions and garlic and cook, stirring occasionally.
For the chickpea curry:
When the onion is translucent, add the spices: ginger, cumin, paprika, turmeric, curry and salt and pepper.
Combine everything.
Then add the tomato paste, coconut milk and chickpeas and mix. Simmer for 30 minutes over low heat, stirring occasionally.
Serve with rice and sprinkle with chopped cilantro. Place a quarter of a lemon on top of each serving.
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Creamy chickpea soup with crisp tofu
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Black beluga lentil and coconut curry soup
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Chickpea tahini soup with harissa roasted peppers
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Calentita (gibraltarian chickpea bread)
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