Curried Chick Peas Recipe
Daily Value: 6%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||37µg||9%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Melisa Karne is Part time Chef, cooks only for friends and family. Professionally Melisa is SEO Director at Arcapps.com, ArcApps’ mission is to help companies grow, succeed and prosper by harnessing the power of mobile applications and app technology.
- 185 grams dried chick-peas
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 2.5 cm piece fresh root ginger, grated
- 2 cloves garlic crushed
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Garam Masala
- 1/2 teaspoon chilli powder
- 2 teaspoons chopped fresh coriander
Wash chick-peas well, then put them in a bowl, cover with cold water and leave to soak overnight.
Drain chick-peas, then put in a saucepan with 500 ml (16 fl oz / 2 cup) fresh cold water. Bring to the boil for 10 minutes, then reduce heat and simmer, partially covered, for 1 hour. In a separate pan, heat oil, add onion and fry for about 8 minutes, until soft and golden brown.
Add ginger, garlic, turmeric, cumin, garam masala and chili powder and fry for 1 minute. Stir in click-peas and their cooking water and season with salt. Bring to the boil, then simmer, covered, for 20 minutes until chick-peas are very tender but still whole. Serve hot, sprinkled with chopped fresh coriander.
Recipe DetailsServings: 4
Total time: 40
Special Designations: Healthy
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