Ciao, welcome back to my blog!
I am going to share with you how to make easy and quick chickpeas curry for beginners.
Today's food post has a Middle East flavour as this recipe comes from Bengali.
Recently, I have been sharing traditional food recipes with one of my colleagues:
I got very curious when she explained that some of her traditional dishes are very easy to make and they are meat-free and salt free as they use spices to add taste to the meal.
That sounded extremely promising to me!
I have been wanting to reduce my animal protein intake and reduce salt, in general, this year so I asked her to write down an easy curry recipe for me to try.
She gave me a classic Kabuli Chana masala recipe to start with.
If you want to know more about it, check out this article from Rumki's golden spoon:
"Kabuli chana recipe is mostly prepared in two ways in Bengali cuisine. One is using onion-garlic, and another is without using onion-garlic. In these two subcategories, chana masala is prepared in different ranges like chana masala dry, chana masala curry, chana masala with chicken liver, chana masala with keema and many more."
I found all the ingredients in my local Asian off licence corner shop: I invested in several bags of spices and I was pleasantly surprised when I found out that they were cheaper compared to the ones you can find in regular supermarkets.
I was told by my colleague that spices from the off licence stores are actually much better quality because her family usually only buy them there.
I can tell you already that it is true: the amazing smell, while I was cooking, was so intense!
This curry recipe is easy to make, so it is suitable for beginners and I am very chuffed with the result considering that it was my first attempt to prepare curry. 100% vegan, 100% delicious and filling!
Something a bit out of my comfort zone, however similar to my Tuscan traditional dishes as we also combine potatoes and chickpeas in our stews.
- 1 tin of chickpeas
-1 tin of tomatoes or tomato passata
-3 green chilli
-1 bay leaf
-1 tbsp of fennel seeds
-1 tbsp cinnamon powder or a cinnamon stick
-1 tbsp mild curry powder
-1 tbsp of turmeric
-1 tbsp cumin powder (jeera)
-1 tbsp garam masala
-Ketchup or Sriracha sauce
-Extra virgin olive oil
-Ginger and garlic paste
-1 white onion
-Steamed rice or naan bread
-Start with the vegetables: peel and chop the potato into cubes and peel and chop thinly the onion. Set aside.
-First pour 4 tbsp of oil in a pot and once it has heated put in the bay leaf, the cinnamon, the cloves and the fennel seeds. Let it cook for a couple of minutes to let the aroma release.
-Add in then the chopped green chillies, the ginger + garlic paste and the diced onion. Keep stirring until golden.
-Add the potato cubes and let it roast for 5 minutes with the spices.
-Add the tinned tomato or some good quality tomato passata and let it simmer until the oil separates from it (usually takes 5 minutes on medium heat).
-Now is time to add the powders:
1 tbsp of mild curry powder
1 tbsp of turmeric
1 tbsp cumin powder (jeera)
1 tbsp garam masala
Stir and mix well everything together then add a bit of ketchup or Sriracha a teaspoon of sugar.
-For last, add the tinned chickpeas. Stir and keep it covered on medium heat until the potatoes are soft.
Serve either with steamed rice or the traditional naan bread and sprinkle with chives.
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Check another of my most popular recipes with chickpeas: