EyeSwoon

Chickpea Curry

Basu Ratnam

chickpea_inday_recipe_full
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  • Ingredients

    • Serves 4

      • 3 cups cooked chickpeas (cooked)
      • 2 cups tomatoes (chopped)
      • 2 garlic cloves (chopped)
      • 1 teaspoons red chili powder
      • 2 ½ teaspoons coriander
      • 1 tablespoons salt
      • 1 cup coconut milk

  • The Prep

      1. Preheat oven to 300 degrees
      2. Put chopped tomatoes and garlic in a pan. Sprinkle on fenugreek leaves.
      3. Cook in the preheated oven for one hour then remove and let the mixture cool.
      4. Put cooled mixture into a blender with red chili powder, salt and coriander. Puree until smooth.
      5. Strain chickpeas and put in a large bowl. Set aside.
      6. Combine pureed mixture with coconut milk in a large pot.
      7. Bring mixture to a boil over medium heat, stirring every 5 minutes so it doesn’t burn.
      8. Pour hot mixture over chickpeas. Serve warm.