About this recipe:Chickpeas are simmered in a fragrant and spicy curry sauce and garnished with fresh coriander. Serve with rice for a great vegetarian midweek meal.
AMINAH A. RAHMAN
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
knob root ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (400g) tins chickpeas, undrained
handful chopped fresh coriander
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Method Prep:10min › Cook:30min › Ready in:40min
Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric. Cook for 1 minute over medium heat, stirring constantly.
Mix in chickpeas and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.
I added a tin of Napolina chopped tomatoes that I briefly blended with my hand blender.
It provided a lovely additional flavour that complemented the chick peas and the spices perfectly, reminding me of some Moroccan dishes that I've tried. - 15 Mar 2009
This was a surprisingly easy recipe to make - if you prepare the ingredients ahead of time (such as chopping the coriander and ginger) it's barely any trouble to make - especially if you take the lazy route (like me) and use boil-in-the-bag basmati rice!
The taste is wonderfully warming although a little spicier than some people (not me) might like.
If you're wondering I would compare the spiciness to a jar of Dopiaza cooking sauce. - 15 Mar 2009