Nutrition Facts
4 servings
4
Chickpea Curry Recipe
This chickpea curry is well suited to the hardships of winter and is also really delicious, full of spices! This recipe speaks of the sun!
Ingredients
1 Canned chickpeas (800 g)
1 Canned tomatoes
1 Ground coriander
1 Sweet paprika
1 Turmeric
1 Chopped cilantro leaves
3 Ghee (clarified butter)
2 Onion
2 cloves Garlic
A few sprigs of cilantro
A few sprigs of cilantro
Salt
Directions
1
Peel and chop the onions and garlic cloves. Peel and grate the ginger.
2
Heat the ghee and add the asafoetida. Sauté the garlic, ginger, and onion until caramelized. Add the tomatoes, powdered spices, and salt. When the tomatoes have turned into a purée, add the chickpeas.
3
Cook for about fifteen minutes. Add the coriander leaves and serve hot with basmati rice.
4
To finish, enjoy your meal!
Ingredients
Ingredients
1 Canned chickpeas (800 g)
1 Canned tomatoes
1 Ground coriander
1 Sweet paprika
1 Turmeric
1 Chopped cilantro leaves
3 Ghee (clarified butter)
2 Onion
2 cloves Garlic
A few sprigs of cilantro
A few sprigs of cilantro
Salt
Directions
Directions
1
Peel and chop the onions and garlic cloves. Peel and grate the ginger.
2
Heat the ghee and add the asafoetida. Sauté the garlic, ginger, and onion until caramelized. Add the tomatoes, powdered spices, and salt. When the tomatoes have turned into a purée, add the chickpeas.
3
Cook for about fifteen minutes. Add the coriander leaves and serve hot with basmati rice.
4
To finish, enjoy your meal!
Notes
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TH 
EN