Store cupboard recipe: Chickpea Curry

Gingham_Ribbon

They will be FINE to cook tomorrow teatime but rinse them in the morning and leave them in fresh water. They won't sprout in such a short time in all that water but they can go a bit stinky if they're left in stale water.

When you cook them, use fresh water, bring to the boil and then let them simmer gently for about an hour and a quarter, more or less depending on how firm you need them. Don't add salt or stock until they're cooked or they can stay tough.

I'd use a medium onion per mugful of chickpeas, fry that first in oil, add your spices (it really is a case of test and add more as I don't know how hot your spices are and how you like it) then add your chickpeas and the tomatoes if you're using them and let it reduce down, adding more spices if necessary. (A mugful of chickpeas is good for 2 people.)

Fresh coriander at the end is delicious. Enjoy.

I'll add this to the pulses quick questions thread to keep the answers together.

Telute

I think you have to soak chickpeas for quite a while to sprout them, and I know you need to rinse them a lot as well so I don't think leaving them till teatime should cause any problems.

If it helps they're still edible once sprouted. Sprouting simply means they've started to grow like bean sprouts. They are supposed to be delicious - but i've never tried them.

re quantities of garam masala etc, remember you can always throw stuff in as you're going along, so if you want a mild curry be cautious and top it up later if you think it needs it.

bertiebots

Gingham_Ribbon wrote: »

They will be FINE to cook tomorrow teatime but rinse them in the morning and leave them in fresh water. They won't sprout in such a short time in all that water but they can go a bit stinky if they're left in stale water.

When you cook them, use fresh water, bring to the boil and then let them simmer gently for about an hour and a quarter, more or less depending on how firm you need them. Don't add salt or stock until they're cooked or they can stay tough.

I'd use a medium onion per mugful of chickpeas, fry that first in oil, add your spices (it really is a case of test and add more as I don't know how hot your spices are and how you like it) then add your chickpeas and the tomatoes if you're using them and let it reduce down, adding more spices if necessary. (A mugful of chickpeas is good for 2 people.)

Fresh coriander at the end is delicious. Enjoy.

I'll add this to the pulses quick questions thread to keep the answers together.

Fewww!!:o now not so confused...I like to experiment but hate to waste so didnt want to waste them all lol:rotfl: ....now I think I know what I am doing:D .Thanks for the tips!

Gingham_Ribbon

You can freeze the rest of them too. I do it in mugfuls. They don't take long to defrost and are safe to cook from frozen too if you're in a hurry. (Just don't refreeze them.)

Gingham_Ribbon

There was a chickpea curry thread already so this is really better there than in the pulses thread. I've merged them for you.

sillyvixen

i made veg and chickpea curry for the first time a few months ago.. i was making my usual veg curry (big pot to freeze with cheap reduced/value veg) once it was simmering i was reorganising my kitchen cupboards and found a tin of chickpeas that needed using by the end of the month so i chucked them in... lovely result i will definatly use them more often.

the last time i used a tin of chickpeas was in veg chilli when i started to cook it i realised that the tin of kidney beans i intended to use up was actually chickpeas - the result was also very nice.

gizmomum

I'm still a relatively newcomer on here and am very aware that most of the things I have posted have been asking for help. So I'm chuffed to bits to be able to share something with you all for a change! This is my husband's family recipe for chickpea curry that is absolutely glorious. Everybody I know who's tasted it has asked for the recipe, even the non-vegetarian 'every meal has to have meat' brigade! Anyhow, enough of my waffling, here's the recipe

Ingredients
2 large onions (chopped)
500g Mushrooms (quartered)
Garlic (I use the fresh - 1 tbsp or 2 depending on your palette)
2 tbsp Tomato Puree
2 cans of chick peas (in water, drained) recipe actually says 1 but I like to bulk it out and have leftovers for next day!
Jar curry paste - I use Pataks Jalfrezi - half a jar
Coconut Paste - I buy this in a block and boil some water so turn it into a paste - approx third of the block
500g greek yoghurt
Cook the onions and mushrooms, add in the garlic, then the coconut paste, curry paste, chick peas, tomato puree, then add in the yoghurt - enjoy!!

It's really easy to do and you can use whatever curry paste you like, and although some of the ingredients (like the curry paste and coconut) are a bit pricey they can be used for more than one curry)

Hope you all like it

GM
x

laineyc_2

Mmm, I will definitely pu this on my meal plan for the month.

Disflop

Sounds yummy, will try tomorrow I think.
Thankyou.

Penelope_Penguin

Great recipe :j I'll add this to the existing chickpea curry thread

Penny. x