Chickpea Curry

My Indian friend, Prathibha, gave me this recipe and hopes you enjoy it. I must say it is delicious.
1 cup chickpeas
1 Tblsp olive oil
1 tsp ginger paste
1 tsp garlic paste
1 tin diced tomatoes, crush them further
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp garam masala powder
1 cup coconut milk
coriander leaves, a small bunch
Soak the chickpeas over night and cook them in boiling water until very tender.
Heat the olive oil in a frying pan and add the ginger and garlic paste. Fry until the fresh smell of ginger and garlic disappears.
Then add the turmeric and chilli and sauté for a few minutes.
Add the tomatoes and sauté until the aroma of tomatoes disappears.
Add the chickpeas and stir in. Then add the coconut milk and allow it to boil until almost evaporated.
Sprinkle the coriander leaves over and serve hot.
Serves 4 people.
Serve with other vegetables or a salad.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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