I would give this curry a mild to medium heat rating depending on the length and strength of your green chilli. This is my version of a Rick Stein recipe. Its a version that you can eat without fear of giving your throat a third degree burn. You can make work for yourself by using dried chickpeas and soaking them overnight if you like but the canned option doesn’t compromise the taste.
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| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 2 400g cans chickpeas
- 1 tbs olive oil
- 1 large brown onion diced
- 2 garlic cloves finely diced
- 2-3 cm piece fresh ginger finely diced or grated
- 1 fresh green chilli finely diced with the seeds
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli powder Kashmiri if you can find it. Alternatively standard chilli powder is fine
- 1/2 tsp ground tumeric
- 2 or 3 ripe tomatoes chopped
- 1/2 tsp salt
- 1 tsp garam masala
- 1 tbs lemon juice
- 1 small handful fresh coriander leaves to garnish
Ingredients
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Instructions
- Heat the oil in a heavy pan and saute the onion on gentle heat for 10 minutes. Add the garlic, green chilli and ginger and fry for two minutes. Then add the cumin, coriander powder, chilli powder and turmeric and fry for 1 minute.
- Add the tomatoes, salt and chickpeas (including the liquid in the can) . Top up with water if necessary to just cover. Bring to the boil and simmer covered for 45 minutes to an hour.
- Lastly, add the lemon juice and garam masala just before serving. Serve sprinkled with coriander leaves
Recipe Notes
Kashmiri Chilli powder is available in Indian supermarkets.
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