Page 5 - Veggiefood Presentation
P. 5
Chickpea curry
Ingredients Method
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed Heat a deep lidded saucepan or a
¼ teaspoon salt medium sized wok and add the oil. Fry
½ teaspoon cumin powder the onions and garlic, until the onions
¼ teaspoon coriander powder are caramelised
¼ teaspoon turmeric powder Add the salt, cumin, coriander, turmeric
¼ teaspoon red chilli powder and red chilli powders. Mix for a minute
1 fresh tomato, chopped and tip in the tomato. Cook the sauce
400g tin chickpeas, drained and rinsed until it begins to thicken.
5cm/2in piece root ginger, grated
Pinch of garam masala Add 4 tablespoons water and stir. Then
Pitta breads or plain basmati rice, to tip in the chickpeas and mix. Mash a few
serve of the chickpeas while cooking. Cover
and simmer for 5 minutes. Then add the
ginger and the garam masala. Cook for
another minute.
Serve with pitta breads or plain basmati
rice.
