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Before you jump to Chickpea Curry recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.
Enjoying healthy foods makes all the difference in the way you feel. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for something to eat between meals. You can spend hours at the grocery store searching for an ideal snack foods to help you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
Whole grain meals are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Eating on the run can be healthier with wholesome chips and crackers. Deciding on whole grain foods is always better than eating the processed grains we commonly come across in our grocery stores.
A large selection of instant health snacks is easily obtainable. Choosing to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to chickpea curry recipe. To make chickpea curry you need 18 ingredients and 20 steps. Here is how you achieve that.
The ingredients needed to cook Chickpea Curry:
- Get 2 tbsp cocnut oil
- Use 3 grams caraway seeds
- Take 4 clove garlic (4 cloves=10-17g)
- Get 2 medium onions (ca. 190g)
- Take 30 grams peeled and slices fresh ginger (ca. 2 thumb-sized piece
- Provide 5 grams oil
- Take 3 grams ground cinnamon (3g=1tsp)
- Provide 5 grams turmeric (5g=1tsp)
- Provide 3 grams curry powder (3g=1tsp)
- Provide 2 grams pepper (2g=1/2tsp)
- You need 4 grams ground coriander (4g=1tbsp)
- You need 2 medium quartered tomatoes (ca. 190g)
- You need 13 grams salt (13g=2tsp)
- Prepare 6 grams sugar (6g=1tsp)
- Use 425 grams drained chickpeas
- Provide 200-400 grams boiling water
- Take for a creamier taste:
- Use substitute ½ water with coconut milk
Instructions to make Chickpea Curry:
- In large frying pan heat enough oil of your choice to cover the bottom
- Gently let caraway get hot and pop (lid might be helpful), but never let them burn
- Garlic, onion and ginger into tmx and chop at 6 for 5sec
- Add oil to tmx and program heat "varoma" for 3min at speed 1
- Scrape down sides
- Add cinnamon, turmeric, curry powder
- Heat "varoma" for 4min at speed 1
- Add cayenne or other spicy herb like chili or hot pepper and coriander
- Blend for 3sec at speed 2.5
- Add tomatoes, salt and sugar
- Blend at 5 for 5sec and heat "varoma" 2min speed 1.5
- Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies) - - https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies
- Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)
- Add chickpeas to frying pan
- Mix well together and heat up to lower medium
- Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan
- Cover and let simmer until consistency is to your preference
- While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!
- Served with rice this is a lovely main dish
- Chop fresh cilantro and add to dish, stir, serve
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