Chickpea Curry

Recipe: Easter Chickpea Curry

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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!

Chickpea Curry

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!

Chickpea Curry

Chickpea Curry

(Serves 4-6)

You will need:

3 x 400g tins of chickpeas

4 fl oz oil

1 onion

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

4 cloves

2 green chillis

1/2 lemon

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!

 

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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