Prep Time: 15 minutes
Cook Time: 30 minutes
If you’re in the mood for something with a bit of kick, why not try this spicy chickpea curry? Warming and delicious, it’s real comfort food for a cozy night in! What I love about this recipe is the delicate spiciness of the flavors. My grandfather was a Hindu and strict vegan, and he often enjoyed this dish after a hard session of fasting: a reward for the sacrifice that he’d made in order to forward his spiritual progress. That is why this dish means so much to me: it reminds me how important it was for my grandfather to possess self-control and follow Ahimsa (non-violence). This is something that I try to put into practice today.
· 2 red peppers
· 2 onions
· 450g of chickpeas
· 2 tablespoons of oil (either vegetable or olive oil will be fine)
· Half a tablespoon of garam masala
· Half a tablespoon of cumin seeds
· One tablespoon of coriander leaf (fresh is best but dried will work well too!)
· Large pinch chilli powder
· Large pinch of paprika
· Large pinch of garlic
· One tablespoon of tomato puree
1. Chop onions, pepper and coriander.
2. Add the oil, onion, peppers and half of the coriander to a large cooking pan.
3. Add all spices and herbs and simmer until onion has softened.
4. Wash chickpeas under cold water (if using dried chickpeas, remember to soak overnight).
5. Stir in tomato puree to the mix.
6. Add chickpeas and stir until they are well coated in the spices.
7. Add enough water to cover chickpeas and simmer for around 20 minutes.
8. When the curry has reduced down in consistency to a thick sauce it is ready to serve
9. Garnish with the remaining coriander and serve with rice or nan bread.
So, liven up your taste buds and prepare to enjoy an authentic taste of Indian cuisine passed down through generations. Happy eating!
Image courtesy of Jennifer / Flickr Creative Commons