angel monster (malloreigh) wrote in vegancooking,
angel monster

Chickpea Curry

I started off with this recipe, but tailored it to my needs a bit. It was amazing.


* 2 tablespoons vegetable oil
* 2 onions, minced
* 2 cloves garlic, minced
* 2 teaspoons fresh ginger root, finely chopped
* 6 whole cloves (I used 1.5tsp of ground clove instead)
* 2 (2 inch) sticks cinnamon, crushed (I used 2tsp ground cinnamon instead)
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* salt
* 1 teaspoon cayenne pepper
* 1 teaspoon ground turmeric
* 2 (15 ounce) cans chickpeas
* 1 small can tomato paste
* 1/2 cup coconut milk
* 1 cup chopped fresh cilantro


Heat oil in a large frying pan or pot over medium heat, and fry onions until tender.

Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.

Mix in chickpeas and their liquid.

Combine tomato paste and coconut milk in a bowl and add to pot.

Cook on medium-high heat, stirring til mixed. Put a lid on it and let it simmer for as long as you want. The longer, the better. Make sure to stir it regularly.

Stir in cilantro just before serving, reserving 1 tablespoon for garnish. I served this also with coconut chutney, toasted coconut, and sesame seeds.

Eat with rice or naan.
Tags: beans-chickpeas/garbanzo-beans, ethnic food-indian, ethnic food-indian-curries
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded