Chickpeas are fabulous. I love any chickpea curry and they make great budget meals to eat with some boiled rice, roti, pitta bread, paratha anything you like really. At less than a pound for a can you can’t go wrong.
Here I have used fresh curry leaves and I am frying the onions in fresh curry leaves, ginger garlic paste, cumin seeds, home made dhaniya powder, Kashmiri chilli powder, paprika, turmeric, salt and home made garam masala.
I’ve used tomato passata here and just add the quantity by eye to my liking. There is hard and fast rule when it comes to quantities. Use your recipe as a guide and adapt it to your liking. If you prefer more tomato based a curries then use more tomato.
If the quantity of oil seems excessive to you use less. Or use it to cook the dish then scoop it out and reuse it for your next curry. Do what works for you. It is your curry.
Anyway I woke up craving spicy chickpeas with parathas so I’m going to enjoy just that on my day off. Have a good day all ☺️🙏🏽
1/2 cup sunflower or vegetable oil
A pinch asafoetida
1 tsp cumin seeds
5-8 fresh curry leaves
1 tbsp ginger garlic paste
2 finely sliced onions
1 tsp the curry club home cooking kashmiri chilli powder
1/4 tsp turmeric
1 tbsp the curry club home cooking home made dhaniya powder
1 tsp cumin powder
Salt to taste
1 tsp paprika
200g tomato passata / a couple fresh tomatoes or chopped tomatoes whichever you prefer
1 to 2 cans chickpeas
1/2 tsp the curry club home cooking home made garam masala
Heat the oil in a utensil
Add pinch asafoetida
Add the cumin seeds
Add the curry leaves careful with the oil spluttering.
Add the ginger garlic paste and careful with splutter
Add the onion’s and fry until lightly golden and caramelised
Add the powdered spices
Add tomatoes and cook until the oil leaves sides 5 minutes
Add the chickpeas and it’s water
Bring to boil then let simmer 20-30 mins
Sprinkle the garam masala
Enjoy with roti or rice