I love chickpeas, I actually worry that I may be addicted to them, all I need see in a recipe is the word ‘chickpea’ and I’m already planning on cooking it!! So a combination of the words ‘chickpea’ and ‘curry’ seemed like a match made in heaven and indeed it was.
This recipe is from the queen of curry Madhur Jaffrey, its quick and very good and like almost all curries tastes even better the next day.
2 tablespoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
4 tablespoons rapeseed oil
70g peeled and finely chopped red onions
2 teaspoons peeled and finely grated fresh ginger
2 cloves garlic crushed
140g finely chopped tomato
2x400g tins of chickpeas,drained and liquid reserved
2 medium potatoes, peeled and cut into small dice
1 teaspoon salt
Combine the coriander, cumin, cayenne pepper, turmeric with 3 tablespoons of water in a bowl and mix well.
Pour the oil into a pan set over a medium heat . When hot add the onions, cook until lightly browned.
add the ginger and garlic and cook for one minute and then add the spices from the bowl. fry for a few seconds and add the tomato and cook for a few minutes until softened.
Add the chickpeas and 350ml of the drained liquid, topping up with water to make the required amount if necessary. Now add the potatoes and salt. Bring to the boil, cover and reduce the heat and cook for about 20/25 mins until the potatoes are tender.
Serve with homemade naan bread and enjoy 🙂