Recipe: Perfect Chickpea &amp; Vegetable Curry

Logan Lamb

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Recipe: Perfect Chickpea & Vegetable Curry Delicious, fresh and tasty.

Chickpea & Vegetable Curry. The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Chickpea seeds are high in protein.

There are two health concerns to know about canned chickpeas.

Saponins are natural chemical compounds found in all legumes.

Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot.

You can cook Chickpea & Vegetable Curry using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chickpea & Vegetable Curry

You need 200 g of (half a can) of chickpeas, drained,.
It’s 100 g of closed cap mushrooms, sliced,.
It’s 80 g of fresh tomatoes chopped,.
Prepare 1 of large red onion, sliced,.
It’s Half of a carton of tomato passata, 200g,.
Prepare 60 g of chopped baby spinach leaves,.
Prepare 2 of finely sliced green (spring) onions,.
It’s 2 of mild red chillies, seeds left in, sliced finely,.
It’s 1 of thumb of fresh ginger, sliced finely,.
Prepare 2 of large cloves of garlic, crushed,.
You need 1 of good handful of chopped flat leaf parsley,.
It’s 1 tbsp of hot curry powder,.
You need 1 tsp of tumeric,.
It’s 1/4 tsp of ground cumin,.
You need 1 tbsp of garam masala powder,.
It’s 3 of whole cardamon pods,.
Prepare 1 of heaped tbsp fat free Quark,.
It’s 1 of good pinch of salt,.
It’s 1 tbsp of vegetable oil for frying,.

Bring to a boil, then reduce heat to medium-low and.

Chickpea Recipes Also known as garbanzo, these beans are protein-packed and make great salads, soups, stews, hummus, burgers and even flour.

Chickpea flour: Indian and Italian cuisines both incorporate chickpea flours into a lot of dishes, from curries to pastas!

In fact, India is crazy about chickpeas and produces more than any other country in the world.

Chickpea & Vegetable Curry instructions

Heat a large saucepan up on a hob, over a medium high heat. Add the cooking oil and allow to warm. Once heated, add the red onion, green onions and the mushrooms. Fry for a couple of minutes..
Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes..
Add in the tomatoes next. Stir again. Then add in all of the dry spices. Give everything a good stir and add in the passata. Next add the chickpeas and water. Season with a good pinch of salt and also add the cardamon pods..
Turn the heat down to medium and allow the mixture to come to a simmer. Add the chopped spinach leaves on top of the curry and place the lid of the saucepan on so it steams it. Once the spinach has shrunk down after around 3-4 minutes, open the lid and give the curry a stir so everything is evenly combined. Add the chopped parsley leaves..
Place over the lid again and allow to simmer on a low heat until the curry thickens and reduces down and the vegetables and chickpeas are tender. I usually leave it to simmer for anywhere between 40-60 minutes on a very low heat, ensure you check on it now and then to give it a stir so it doesnt dry or catch. If it begins to dry simply add a touch more water..
Once the curry has reduced and thickened remove from the heat. Leave to stand for 3 minutes. If you can locate the Cardamon pods, remove them. Add in the quark and stir through until the curry becomes creamier. Serve up and enjoy! :).
Note: This is a great curry to batch cook on a larger scale, to then freeze as individual portions as a quick go to meal when you need it. I often do this and store in Tupperware boxes..

Chickpea Recipes Chickpeas (also known as garbanzo beans) are an extremely versatile ingredient with mild taste but lots of protein.

Chickpeas, also known as garbanzo beans, are part of the legume family.

While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years.

Chickpea flour is high in protein and fiber and is useful for binding ingredients.

First, it's a great way to use up some of that excess zucchini you have.