Forum
takes about 30 minutes
Ingredients
1 tin of chickpeas (drained and rinsed)
1 tbsp oil or knob of butter
1 onion (chopped)
1 clove garlic (crushed)
2 inch piece root ginger (grated)
¼ tsp red chilli powder
½ tsp cumin powder
¼ tsp coriander powder
¼ tsp turmeric
¼ tsp salt
1 fresh tomato (chopped or 1 small tin of tomatoes)
a pinch of garam masala
Method
1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken.
3. Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
4. Serve with pitta bread or plain basmati rice
enjoy
tigress
Now this meal sounds wonderful.....I'm addicted to curries.
did you give it a try out then oak apple?
and if you have any veggie curries, or any veg recipes, would be good to know about them..esp if they are lo calorie too
tigress
Seems like a good one - I love chickpeas, this seems one of those easy peasy recipes and I love them! Will definately give this a try soonest as I have most the ingredients in the house.
This is a super soup that I make often as it is very tasty and takes minutes to make:
I tin Chick Peas
1 Lemon (You need the juice and the rind as zest)
1 smallish onion
Loads of parsley (I usually use about half of those punnets of parsley you get at the supermarket but I think it is to be done to taste)
Garlic
Veg Stock Cube
Slightly fry onion in a bit of olive oil - when nearly soft, add garlic. Chop parsley into small bits, add to the onions with the stock cobe (disolved in hot water), add chickpeas and let it simmer for about 10 mintes.
Put about 3/4 of this in the liquidiser (you want to keep the rest as is to keep a bit of texture.
Return to the stove - just before serving, put in half the juice of the lemon and zest of the rind (again too taste - I do about 1/2 the lemon rind).
This is also a great soup to make in advance as the flavour just intensifies from stanging. It is also deceiving how filling this soup is as it seems quite watery.
Enjoy!
great..I have my daughter visiting soon and it will be nice to have a new recipe to serve up
tigress
hi Tigress
just wanted to say i tried your recipe tonight and it was absolutely delicious and i loved the fact it takes hardly any time. its going to be a regular meal in our home now! thankyou 
it is great when something works isnt it.
I cooked a lentil, pepper and tomato soup for three of us and a baby when I went visiting, it went down well including the one year old, and the young mum took some home with her for the next day...plus wanted the recipe for when she went to visit freinds on the coast and they were taking it in turns to cook for everyone
tigress
That sounds yummy!! I must have a go at making it : )
xxx