My Very Favourite Chickpea Curry @ Home
Last summer a simple white envelope arrived in my mailbox. Inside, only a photocopied recipe on plain office paper; no letter, no return address, only these directions to a chickpea curry. I suspected it was from my sister-in-law (and later learned I was right) but really enjoyed the idea of mysterious recipes floating through the postal system, randomly gifting my mailbox. Giddy with intrigue and a love for all things curry, I was able to make the recipe that very night. It has become a household staple ever since and I’m certain it will be in yours as well. So simple, so cheap, so delicious. There are multiple dimensions of flavour happening in this dish, it’s hard to believe you did it yourself, in only 30 minutes. Serve on its own, over rice or wrapped in naan or pita bread. Enjoy!
Note: Collect all your spices in a small bowl before starting to prepare anything else – BUT remember the garam masala goes in last, separately.
Original recipe thanks to my mystery mailer / sis / ivu.org
Serves about 4 as an entree
- 2 onions
- 4 cloves of garlic
- 1 tablespoon of oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon of ground coriander
- 2 x 440g (14 oz) cans of chickpeas, drained
- 440g (14 oz) canned tomato pieces
- 1 teaspoon garam masala
1. Slice onions finely, crush the garlic.
Heat oil in a medium based pan.
Add onion and garlic to pan.
Cook over medium heat, until onions are soft.
2. Add the chili powder, salt, turmeric, paprika, cumin and coriander.
Stir over heat for 1 minute.
3. Add chickpeas and undrained tomatoes, stir until combined.
Simmer, covered, over low heat for 20 minutes stirring occasionally.
Stir in garam masala.
Simmer covered for another 10 minutes.