Rick Stein's Chickpea curry Pricey style

I forgot to post this after I returned from LA. The recipe is from Rick Stein's India .. I think I may have left something out though

40 people coming over for dinner. 10.36 and the chickpea curry is AWAY chef

Ingredients

1 tbsp oil

1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp cumin powder
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp red chilli powder
1 fresh tomato, chopped
1 x 400g/14oz can chickpeas, drained and rinsed
5cm/2in piece root ginger, grated
pinch of garam masala
Chopped coriander

Pitta breads or plain basmati rice, to serve

Preparation method

Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
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 tomato. Cook the sauce until it begins to thicken.
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 five minutes. Then add the ginger and the garam masala. Cook for another minute.
Now add the chopped fresh coriander
Serve with pitta breads or plain basmati rice.

Comments

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