Chickpea & Vegetable Curry
Chickpea & Vegetable Curry

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, chickpea & vegetable curry. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chickpea & Vegetable Curry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chickpea & Vegetable Curry is something which I’ve loved my whole life.

Want to know what to do with chickpeas? Here are our top recipes to use canned chickpeas, tagines, chickpea stews and hummus. Crispy Roasted Chickpeas They're salty, they're crunchy, and they're so darn easy to make!

To get started with this recipe, we have to prepare a few components. You can have chickpea & vegetable curry using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea & Vegetable Curry:
  1. Get 200 g (half a can) of chickpeas, drained,
  2. Take 100 g closed cap mushrooms, sliced,
  3. Get 80 g fresh tomatoes chopped,
  4. Take 1 large red onion, sliced,
  5. Get Half a carton of tomato passata, 200g,
  6. Get 60 g chopped baby spinach leaves,
  7. Prepare 2 finely sliced green (spring) onions,
  8. Get 2 mild red chillies, seeds left in, sliced finely,
  9. Make ready 1 thumb of fresh ginger, sliced finely,
  10. Prepare 2 large cloves of garlic, crushed,
  11. Make ready 1 good handful of chopped flat leaf parsley,
  12. Take 1 tbsp hot curry powder,
  13. Get 1 tsp tumeric,
  14. Prepare 1/4 tsp ground cumin,
  15. Prepare 1 tbsp garam masala powder,
  16. Get 3 whole cardamon pods,
  17. Make ready 1 heaped tbsp fat free Quark,
  18. Make ready 1 good pinch of salt,
  19. Make ready 1 tbsp vegetable oil for frying,

Chickpea, annual plant of the pea family (Fabaceae), widely grown for its nutritious seeds. Chickpeas are an important food plant in India, Africa, and Central and South America. Learn how to soak and cook dried chickpeas for silky hummus and side dishes. We've also got tips for cooking with tinned chickpeas.

Steps to make Chickpea & Vegetable Curry:
  1. 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.
  2. Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes.
  3. 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.
  4. 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.
  5. 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 doesn't dry or catch. If it begins to dry simply add a touch more water.
  6. 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! :)
  7. 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.

Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. Chickpea is the common name for an annual plant, Cicer arietinum, of the Fabaceae (or Leguminosae) family that is widely cultivated for its typically yellow-brown, pea-like seeds. The name also is used for these edible seeds, which form in short pods and are popular in various cuisines. Today, chickpeas are popular among all parts of the world, more so in North Africa, Spain, and India, where the chickpea is a staple for India's largely vegetarian cuisine. Chickpeas, or garbanzo beans, are rich in nutrients and may provide a range of health benefits.

So that’s going to wrap this up with this exceptional food chickpea & vegetable curry recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!