Premium Only Content

CHICKPEA CURRY Recipe
CHICKPEA CURRY RECIPE INGREDIENTS: (2 to 3 servings approx.)
2 cups (include the liquid) / 1 Can (540ml Can Low Sodium) - COOKED Chickpeas ALONG WITH THE CHICKPEA COOKING LIQUID (aquafaba)
3 Tablespoon Olive Oil or Cooking oil of choice
2 Bay leaves
1+1/2 cup / 200g Onions - finely chopped
1 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger - finely chopped (1/2 inch ginger)
2 Tablespoon Tomato Paste or to taste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/2 to 1/4 Teaspoon Cayenne Pepper or Indian Chili powder (OPTIONAL)
140g / 3/4 Cup Tomato (1 medium size tomato)
✅ 👉 DO NOT ADD ANY MORE THAN 140G OF TOMATOES BECAUSE WE ARE ADDING THE TOMATO PASTE TOO.
1/4 Cup / 60ml Water or as required
Salt to taste (I added total 1 teaspoon of pink Himalayan salt (1/4 tsp while frying the onions + 3/4 tsp to the chickpeas)
1/4 Teaspoon Sugar (I have used cane sugar)
1/2 Teaspoon Garam Masala
👉 GARNISH:
1/4 Cup / 10g Coriander leaves (Cilantro) - finely chopped
1 Tablespoon Extra virgin Olive Oil or Vegan butter
OPTIONAL GARNISH: Lemon juice to taste ✅ 👉 ONLY IF NEEDED - TASTE THE CHICKPEA CURRY BEFORE ADDING THE LEMON JUICE AND ADD ONLY IF NEEDED.
▶️ METHOD:
Heat a pan and add olive oil to it. Add the finely chopped onion and 1/4 Tsp salt. Fry on medium heat until the onions are golden brown. It will take about 7 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the finely chopped garlic and ginger and fry on medium to medium-low heat for 1 to 2 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add the tomato paste, ground cumin, coriander, paprika, turmeric, ground black pepper, cayenne pepper and fry in low heat for 2 minutes or so. Add the chopped tomatoes. Now increase the heat to medium. Fry on medium to medium-high heat until the spices and tomatoes forms a thick paste.
Add the cooked chickpeas along with the chickpea cooking liquid (aquafaba), 1/4 cup water, salt, sugar, garam masala and mix well. Turn up the heat and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 5 to 6 minutes. Then remove the lid of the pan. Increase the heat to medium-high and cook the chickpeas for another 1 to 2 minutes or until the gravy reaches the consistency you desire. Turn off the stove. Garnish with cilantro, olive oil or vegan butter and lime/lemon juice. Mix well. Cover the lid and allow it rest for 2 to 3 mins. Serve hot with rice, naan, roti or pita and green side salad.
-
LIVE
Barry Cunningham
1 hour agoWATCH LIVE: PRESIDENT TRUMP SPEECH ON INVESTING IN AMERICA!
595 watching -
LIVE
Dr Disrespect
5 hours ago🔴LIVE - DR DISRESPECT - WARZONE NUKE - WILL IT EXPLODE?
3,010 watching -
1:58:53
Darkhorse Podcast
4 hours agoThe 274th Evolutionary Lens with Bret Weinstein and Heather Heying
21.4K19 -
30:09
Iggy Azalea
1 hour ago $0.45 earnedplaying motherland
2.54K2 -
LIVE
StoneMountain64
4 hours ago1st stream BACK! Arc Raiders BRAND new exclusive alpha early look
279 watching -
2:12:09
The Quartering
4 hours agoUkraine Mineral Deal Today, China Suffering From Tariffs, Epstein Suicide Letter, Meme Ban!
113K37 -
1:17:36
The White House
4 hours agoPress Secretary Karoline Leavitt Briefs Members of the New Media, Apr. 30, 2025
49.2K24 -
DVR
RiftTV/Slightly Offensive
2 hours ago $3.07 earnedWitnessing The COMPLETE COLLAPSE of American Society | Guests: Gavin McInnes and Anthony Cumia
10.3K6 -
LIVE
The HotSeat
1 hour agoBuffalo Schools PROTECTED PREDATORS – Angry Cops Exposes Child Abuse Cover-Up from Hell!
612 watching -
LIVE
Film Threat
5 hours agoTHUNDERBOLTS* REVIEW! | Hollywood on the Rocks
147 watching