Chickpea curry for bloke help please!

mrbadexample

the_skint_minx wrote:

Stops you buying tons of different spices that you don't get much use out of

Too late. I'm a bit worried about what I've bought coz some of it claims to be no good after only a couple of years.

mrbadexample

arkonite_babe wrote:

Mincing onions just means to chop them up very finely.

HTH

I could maybe grate it, but I'd probably have to dig out me swimming goggles!

Rikki

mrbadexample wrote:

how do I chop onions very finely without crying like a girl? I usually end up chopping them into ½ inch bits because I get fed up with it. :rolleyes:

Breath through your mouth and chop quickly.

Some say slice the onion in half vertically and chop with the root part on and then discard it.

kiwichick

mrbadexample wrote:

Can I oversoak them?

You'd be hard pressed to over soak or overcook chickpeas, they're damn near indestructable!

mrbadexample wrote:

Can I freeze this curry?

I freeze my vegie curries which are loaded with chickpeas and they come out fine once defrosted.

mrbadexample

kiwichick wrote:

You'd be hard pressed to over soak or overcook chickpeas, they're damn near indestructable!

Then I think I've found my ideal vegetable. And yeah, I know it's a pulse. :rolleyes:

mrbadexample

Rikki wrote:

Some say slice the onion in half vertically and chop with the root part on and then discard it.

Yeah, but I want a method that works.

mrbadexample

I have bought the £4.97 stick blender from ASDA.

Can anyone tell me when OS stops costing me money and starts saving me some?

nabowla

The only way to guarantee tear-free chopping is to wear contact lenses. Not very money-saving if you don't already wear them

Failing that, try this:

1. Get chopping board and knife out of cupboard.
2. Put roll of kitchen towel or box of tissues next to the sink.
3. Cut top and bottom off the onion.
4. Peal the onion. Fast. Chuck skin straight in bin.
5. Rinse onion under cold water. Cut in half. Chop one half very finely.
6. Run over to sink with streaming eyes. Wash hands. Then dry eyes and blow nose. If in real trouble, stick tissue under tap and then hold wet tissue over eyes.
7. Return to chopping board. Chop second half very finely.
8. Repeat stage 6.
9. Cook onions so that they stop causing havoc.
10. Turn off hob. Retreat to lounge and have a large glass of wine to recover.

squeaky

nabowla wrote:

The only way to guarantee tear-free chopping is to wear contact lenses. Not very money-saving if you don't already wear them

Failing that, try this:

1. Get chopping board and knife out of cupboard.
...
...
...
...
10. Turn off hob. Retreat to lounge and have a large glass of wine to recover.

Yep, that sounds about right

Lucie_2

mrbadexample wrote:

I have noticed that they call ground coriander "ground coriander", yet call fresh coriander "cilantro". They also call chick peas "garbanzo beans". This is clearly some fiendish plot to prevent me from understanding. :mad:

Cilantro is the american term for coriander. Ground coriander usually refers to dried & ground coriander root (or is it seeds?) rather than the green leafy bits. However, to confuse things further, you can also buy dried coriander leaf (a bit like dried parsley etc), but it's not as common.