- 250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can)
- 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube
- 3-4 tomatoes finely chopped or pureed (optional 200 ml passata)
- 2 tablespoons rice bran oil or 3/4 tablespoon ghee (clarified butter)
- 1.5 tablespoon Spice Zen Chickpea Spice Blend
- 1 teaspoon ginger grated or paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
- 1 teaspoon garlic grated or paste (substitute with Spice Zen Fresh Ground Dried Garlic or a pinch of Asafoetida)
- 1 large onion finely chopped or pureed
- 1.5 cups of water or liquid from cooking chickpeas
- 1/2 teaspoon Spice Zen Garam Masala
- 1 tablespoon lemon juice (optional)
- 1 tablespoon roughly chopped coriander and ginger to garnish
- 1.25 teaspoon salt
HANDY TIPS
- Use canned chickpeas to save time (400 g can when drained is approximately 250 gms cooked chickpeas).
- Adjust the quantity of Chickpea spice blend to suit your palette.
- Add additional ½ teaspoon of chilli powder to make the sauce hotter. Or garnish with chopped fresh green chillies.
- Reduce the quantity of water/ cooking liquid if you prefer less gravy.
- Simmer the soaked chickpeas in plenty of water and ¼ tsp salt until tender. Drain and reserve a cup of the cooking liquid.
- Heat the oil/ ghee in a pot. Add the onion and saute until it is golden. Add the Spice Zen Chickpea Spice Blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
- Add the cubed potato, salt and 1.5 cups of water/ cooking liquid and bring to the boil.
- Add the cooked chickpeas. Cover & simmer for 15-20 minutes or until potatoes are tender.
- Add the Spice Zen Garam Masala, the lemon juice and simmer for a minute.
- Garnish it with fresh coriander/ ginger and serve with Indian bread or steamed basmati rice.
- Try it with a bread roll and salad on the side.
1 Review Hide Reviews Show Reviews
-
Chickpea spice blend
I tasted this curry at the Farmers market
Absolutely stunning
I’m going to make it this weeeknd so am hoping it is as good as the one I tasted.
Yummo
- 250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can)
- 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube
- 3-4 tomatoes finely chopped or pureed (optional 200 ml passata)
- 2 tablespoons rice bran oil or 3/4 tablespoon ghee (clarified butter)
- 1.5 tablespoon Spice Zen Chickpea Spice Blend
- 1 teaspoon ginger grated or paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
- 1 teaspoon garlic grated or paste (substitute with Spice Zen Fresh Ground Dried Garlic or a pinch of Asafoetida)
- 1 large onion finely chopped or pureed
- 1.5 cups of water or liquid from cooking chickpeas
- 1/2 teaspoon Spice Zen Garam Masala
- 1 tablespoon lemon juice (optional)
- 1 tablespoon roughly chopped coriander and ginger to garnish
- 1.25 teaspoon salt
HANDY TIPS
- Use canned chickpeas to save time (400 g can when drained is approximately 250 gms cooked chickpeas).
- Adjust the quantity of Chickpea spice blend to suit your palette.
- Add additional ½ teaspoon of chilli powder to make the sauce hotter. Or garnish with chopped fresh green chillies.
- Reduce the quantity of water/ cooking liquid if you prefer less gravy.
- Simmer the soaked chickpeas in plenty of water and ¼ tsp salt until tender. Drain and reserve a cup of the cooking liquid.
- Heat the oil/ ghee in a pot. Add the onion and saute until it is golden. Add the Spice Zen Chickpea Spice Blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
- Add the cubed potato, salt and 1.5 cups of water/ cooking liquid and bring to the boil.
- Add the cooked chickpeas. Cover & simmer for 15-20 minutes or until potatoes are tender.
- Add the Spice Zen Garam Masala, the lemon juice and simmer for a minute.
- Garnish it with fresh coriander/ ginger and serve with Indian bread or steamed basmati rice.
- Try it with a bread roll and salad on the side.
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