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Thread: Chickpea masala

  1. #1
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    I'm making this tonight. Not sure how good it's going to be but I'll share the recipe if it turns out well.

    NB: Mustard seeds should come with a health hazard!
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  2. #2
    Senior Member robertcraig's Avatar
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    okay let us know how it works out





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  3. #3
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    I'm sure it will be lovely but it sounds as though it will be faster that Youssain Bolt

  4. #4
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    It was great Really liked it. Not as spicy as I'd have liked (I like it very VERY hot) but others where eating it so I couldn't make it too spicy.

    Ingredients
    2x Tinned Tomatoes
    2x Tinned (cooked) chickpeas
    3x Large Potatoes (chopped into bitesize pieces)
    1x large onion (into large slices)
    Garam Masala powder
    Tumeric Powder
    Ground Coriander
    Mustard seeds

    Method

    1.) In a large pan, Heat a big glug of vegetable oil on a medium heat. Once it is beginning to heat up, add in 2 tea spoons of mustard seeds and turn the heat down. (they will start to frazzle and pop so have a pan lid ready to cover any that fly out )

    2.) Add in the sliced onion and fry until they begin to brown. Add in the tin of tomatoes and stir fry for about 5 minutes. Once the oil starts to seperate, add in the 2 tspoons of tumeric, ground coriander and 3tspoons of garam masala & the additional tin of tomatoes.

    3.) Once you have added the spices, place the bite size chunks of potato and stir thoroughly until they are completely covered in the curry base. Add 3 small glasses of water, stir, and bring to the boil. Once it is boiling quite fiercly, turn the heat down so that it simmers, cover it and allow to simmer for about 20 minutes, or until the potatoes are soft.

    4.) Whilst the potatoes are softening, boil the chickpeas until they are soft enough (I like them almost mushy so boiled for quite a while) and rinse thoroughly. Allow to cool and drain.

    5.) Once the potatoes are soft, add in the chick peas along with another glass of water and bring to the boil. Allow it to boil quite strongly and boil for about 10 minutes. Once it has started to reduce, turn it down to a very low heat and allow it to simmer whilst partially covered.

    6.) Add a bunch of chopped parsley, stir in, and leave the curry to stand with the pan covered.
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  5. #5
    Senior Member robertcraig's Avatar
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    I will have a try at making it after weekend





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  6. #6
    Senior Member Esmeralda's Avatar
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    I will add lamb to mine.




  7. #7
    Senior Member Mags's Avatar
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    Josh, I love the stuff. My favourite is this recipe. It is so healthy and has great reviews. I use 1 tsp curry powder instead of paste and it works well. Even my two will eat it and they arent keen on chick peas. For our American friends these are what you call garbanzos.

    Chick Pea and Spinach Curry recipe - Recipes - BBC Good Food

    Glad you enjoyed your curry.

    Margaret

  8. #8
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    Quote Originally Posted by Mags, post: 226222
    Josh, I love the stuff. My favourite is this recipe. It is so healthy and has great reviews. I use 1 tsp curry powder instead of paste and it works well. Even my two will eat it and they arent keen on chick peas. For our American friends these are what you call garbanzos.

    Chick Pea and Spinach Curry recipe - Recipes - BBC Good Food

    Glad you enjoyed your curry.

    Margaret
    Isn't hummus made from chick peas? YUM!










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  9. #9
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    Yeh humus is made from chickpeas/garbonzo beans And tahini paste.

    Thanks for the link Mags. The spinach sounds like a good idea. The good thing about this recipe is that the base can be used for any curry. It's a really simple curry base and depending on how spicy you like it if you just change the spices

    Aubergine would be nice in it, too.
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  10. #10
    Administrator Tink's Avatar
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    They also go by ceci or ceci bean here too, depending on what context/culture you are referring to.

    Chick peas are wonderful roasted too!






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