Chickpea curry

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 1 tablespoon ghee or vegetable oil
  • 2 onions, finely sliced
  • 4 garliccloves, crushed
  • 1 teaspoon chilli powder
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 × 425 g (15 oz) tins chickpeas, drained and rinsed
  • 400 g (14 oz) tin chopped tomatoes
  • 1 teaspoon garam masala

Method

1. Heat the ghee in a saucepan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion has softened.

2. Add the chilli powder, salt, turmeric, paprika, cumin and coriander and cook, stirring, for 1 minute.

3. Stir in the chickpeas and tomato, then cover and simmer over low heat for 20 minutes, stirring occasionally.

4. Stir in the garam masala. Cover and simmer for a further 10 minutes. Serve hot.

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  • Main Ingredients - Chickpeas
  • Course - Main-course
  • Occasion - Midweek dinner

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Cook discussions

Burmese chicken curry

Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

Commenter
Ros
Date and time
20 August

Cook discussions

Burmese chicken curry

Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

Commenter
Ros
Date and time
20 August

Cook discussions

Burmese chicken curry

Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

Commenter
Ros
Date and time
20 August

Cook discussions

Burmese chicken curry

Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

Commenter
Ros
Date and time
20 August

Cook discussions

Burmese chicken curry

Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

Commenter
Ros
Date and time
20 August