We love a good curry. I had a large bag of cooked chickpea's in my freezer and decided to turn them into a vegetarian curry. I also made flatbreads with a sourdough starter I have. This is a great Winter meal for a meatless night. Tastes great the next day as well.
Chickpea Masala Recipe
6 cups cooked chickpeas - I buy them dried, soak overnight, drain and then cover with fresh water and simmer for about 1 hour or until tender.
Paste -
2 cups thinly slice onions
1 tbsp chopped garlic
1 tbsp chopped fresh ginger
1 cup chopped tomatoes
1 tsp cardamon seeds
3 bay leaves
5 whole cloves
1 small cinnamon stick
1 cup chopped onions
3 tsp garam masala powder
1 tbsp turmeric
1/2 tsp chilli powder
2 cups vegetable stock
Himalayan salt and pepper
Coconut oil for frying
fresh coriander - option for serving
Method
1 - Gentle fry your onion slices in oil until soft.
2 - Add the ginger, garlic, chilli, turmeric and tomatoes. Cook until the tomatoes are well cooked.
3 - Cool slightly and blend in a blender until smooth. Put aside.
4 - Melt 1 tbsp oil and gently fry on very low, the bay leaf, cinnamon stick, cloves and cardamon seeds.
5 - Add the chopped onions, cook until soft.
6 - Add the blended paste and the garam masala powder and cook for 2 minutes.
7 - Add the chickpea's and the stock. Bring to the boil and then simmer (or place in a slow cooker) until it is the right consistency to serve next to rice and flat bread. Taste and season with salt.
Serve with sourdough flatbread and brown basmati rice, top with fresh corrander.
This flatbread is made from sourdough. My recipe for this is under Fermenting.
Great meat free meal with protein and and so much more.
xx