SemiArticulate

Random Musings
August 12th, 2013 by Lucas

Lucas’ Chickpea curry

Well, it isn’t a real curry, but nice enough (even if I do say so myself 🙂

 

Ingredients

  • 2 400g cans chickpeas
  • 1kg tomatoes
  • 2 medium onions
  • 1/2 packet cumin (whole seeds – about 12-13g)
  • 1/2 teaspoon cardamom seeds
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon rock salt
  • chili flakes
  • chicken stock.
  • olive oil

Method

  • Put tomatoes in hot water until the skin splits.
  • Peel tomatoes, chop and set aside.
  • Chop onions, set aside.
  • Grind cumin, cardamom, pepper and rock salt together.
  • Bring a pot to a medium heat.
  • Saute onions with spice mixture.
  • Once onions start being translucent, put tomatoes and chickpeas and enough stock to cover.
  • Bring to boil.
  • Add chili flakes to taste.
  • Simmer for an hour.
  • Season to taste, adjusting chili as required.
  • Serve with rice.

 

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