Recipe: Easter Chickpea Curry
Nutty chickpeas in an aromatic, spiced sauce with a tang of lemon…
A special dedication
I’m dedicating this recipe to Simon, a friend and colleague who has been encouraging (pestering) me to get back to blogging after what has now been a 2 month break (due, mostly, to my return to full-time work after maternity leave). I’m hoping that this post will mark my return to regular recipes and foody musings once again!
Better late than never right?
Well, I know it’s a bit late to be posting Easter recipes – but this isn’t really a seasonal recipe. It’s just that I’d planned to do it a couple of weeks ago and the name was frankly too good not to use – so please forgive me and be grateful that you weren’t subjected to my original plan of ‘Leftover Easter lamb biryani’ too…
This recipe is another that I got from my Mum. She used to make it by the bucket load at exam time and I would eat bowl after bowl as I burned the midnight oil, revising. I’m fairly sure that I wouldn’t be where I am today if it weren’t for the copious amounts of chickpea curry that I devoured as a youngster.
Why you should definitely make this curry
You’ll be glad to hear that it’s super easy and makes a great side dish as part of an Indian banquet – or a lovely little snack or weekday lunch. I plan to take it to work for my lunch next week and I’m already looking forward to it…
Oh and it’s incredibly cheap too – winner!
You will need:
3 x 400g tins of chickpeas
4 fl oz oil
2 cloves garlic
1 tsp ground turmeric
1 tsp chilli powder
2 tsp fenugreek seeds
1 tsp ground cumin
1 tsp ground coriander
3 cardamom pods
1 stick cinnamon
2 green chillis
1 tsp salt
1/2 pint beef stock
2 tsps garam masala
- Heat the oil in a large saucepan and add the chopped onion
- Sauté the onion until soft and then add the garlic (crushed or finely chopped)
- Add the turmeric, chilli powder, fenugreek, cumin and coriander along with the sliced chillis
- Stir well for 2-3 minutes on a gently heat
- Add the cardamom pods, cinnamon stick, cloves and drained chickpeas. Stir until they are coated well with the spicy mixture
- Add the juice from 1/2 a lemon, the salt and the stock. Simmer for 10 minutes
- Add the garam masala and simmer for a further 10 minutes
Enjoy and await the boosted brain power that this dish brings*
*No evidence to suggest this actually happens…
Special note for Simon:
Yes, if you must, you can add beef!