Chickpea & Vegetable Curry
Chickpea & Vegetable Curry

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, chickpea & vegetable curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chickpea is the common name for an annual plant, Cicer arietinum, of the Fabaceae (or Leguminosae) family that is widely cultivated for its typically yellow-brown, pea-like seeds. The name also is used for these edible seeds, which form in short pods and are popular in various cuisines. Crispy Roasted Chickpeas They're salty, they're crunchy, and they're so darn easy to make! Sprinkle them over a salad, top them onto a bowl, or eat them straight off the.

Chickpea & Vegetable Curry is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Chickpea & Vegetable Curry is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chickpea & vegetable curry using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea & Vegetable Curry:
  1. Get 200 g (half a can) of chickpeas, drained,
  2. Get 100 g closed cap mushrooms, sliced,
  3. Make ready 80 g fresh tomatoes chopped,
  4. Make ready 1 large red onion, sliced,
  5. Make ready Half a carton of tomato passata, 200g,
  6. Get 60 g chopped baby spinach leaves,
  7. Prepare 2 finely sliced green (spring) onions,
  8. Prepare 2 mild red chillies, seeds left in, sliced finely,
  9. Make ready 1 thumb of fresh ginger, sliced finely,
  10. Make ready 2 large cloves of garlic, crushed,
  11. Get 1 good handful of chopped flat leaf parsley,
  12. Take 1 tbsp hot curry powder,
  13. Take 1 tsp tumeric,
  14. Take 1/4 tsp ground cumin,
  15. Make ready 1 tbsp garam masala powder,
  16. Make ready 3 whole cardamon pods,
  17. Get 1 heaped tbsp fat free Quark,
  18. Take 1 good pinch of salt,
  19. Get 1 tbsp vegetable oil for frying,

The chickpea (Cicer arietinum) (also ceci bean, garbanzo bean, chana, sanagalu Indian pea, Bengal gram) is a legume of the family Fabaceae, subfamily Faboideae. Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Canned chickpeas: Canned chickpeas are pre-cooked chickpeas.

Instructions to make Chickpea & Vegetable Curry:
  1. Heat a large saucepan up on a hob, over a medium high heat. Add the cooking oil and allow to warm. Once heated, add the red onion, green onions and the mushrooms. Fry for a couple of minutes.
  2. Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes.
  3. Add in the tomatoes next. Stir again. Then add in all of the dry spices. Give everything a good stir and add in the passata. Next add the chickpeas and water. Season with a good pinch of salt and also add the cardamon pods.
  4. Turn the heat down to medium and allow the mixture to come to a simmer. Add the chopped spinach leaves on top of the curry and place the lid of the saucepan on so it steams it. Once the spinach has shrunk down after around 3-4 minutes, open the lid and give the curry a stir so everything is evenly combined. Add the chopped parsley leaves.
  5. Place over the lid again and allow to simmer on a low heat until the curry thickens and reduces down and the vegetables and chickpeas are tender. I usually leave it to simmer for anywhere between 40-60 minutes on a very low heat, ensure you check on it now and then to give it a stir so it doesn't dry or catch. If it begins to dry simply add a touch more water.
  6. Once the curry has reduced and thickened remove from the heat. Leave to stand for 3 minutes. If you can locate the Cardamon pods, remove them. Add in the quark and stir through until the curry becomes creamier. Serve up and enjoy! :)
  7. Note: This is a great curry to batch cook on a larger scale, to then freeze as individual portions as a quick go to meal when you need it. I often do this and store in Tupperware boxes.

While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Canned chickpeas: Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! Just be sure to rinse them off before chowing down to wash out excess sodium! Want to know what to do with chickpeas?

So that’s going to wrap it up for this special food chickpea & vegetable curry recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!