Magic Chickpea Curry
My beautiful friend & Yoga Teacher Laura Lane created an incredible Chickpea Curry for the Opening Party. So many of you have asked for the recipe and she has very kindly shared it with us.
Lots of Love from Laura and Me (Amy) x x
- 1 can chickpeas (drained and rinsed)
- 1 white onion (finely chopped)
- 2 cardamom pods
- 2 cloves
- 1 stick cinnamon
- 1tsp mustard seeds
- 2 cloves garlic (crushed)
- 1 green chilli (finely chopped)
- 1 tsp fresh ginger (grated)
- ½ veg stock cube
- 2 x tblsp tomato puree
- 1 tsp turmeric
- 1 tsp chilli powder (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 small chunk creamed coconut (optional)
- Salt & pepper to season
- Olive oil
Heat olive oil in a medium-sized pan on the hob (low to medium heat).
Add the onions – keep stirring and add more oil as required (be generous with the oil to avoid the onions drying up).
Once onions are nearly browning add the seeds (cardamom, cloves, cinnamon, mustard seeds).
Once mustard seeds are popping, add the wet spices (garlic, chilli, ginger, stock cube and tomato puree). Add some more oil to keep mixture moist. Mix together to make a paste.
Allow wet spices to cook for a couple of minutes then add the dry spices (turmeric, chilli powder, cumin, coriander). Again, add some more oil and mix together.
Add salt and ground pepper as preferred.
Add the chickpeas and ensure they’re well mixed with the paste.
Gradually add around 1/3 cup of water and the creamed coconut (if using) and stir well. Allow the mixture to boil.
Add more water (enough to cover the chickpeas), cover with lid and leave to simmer on a low heat for around 10 minutes.
Keep adding small amounts of water as required to avoid mixture drying up.
Serve with rice or your favourite bread.
Laura x x x
*Magic note: If you prefer creamy curry, you can add some natural yoghurt once it’s cooled. You can also replace chickpeas with your favourite pulses or beans for an alternative.