Chickpea Curry
There is probably nothing better than a nice warm curry on a cold day. We have been experimenting a lot with curries lately and discovered that chickpeas are a wonderful ingredient for your curry if you get bored of the usual vegetables you use.
The beauty of this recipe is that you can either make the curry paste yourself (see below), or you can buy a delicious curry paste - we recommend this one from Farmy.ch or the Masala Curry sold at Jelmoli. If you buy the curry paste the recipe will be even quicker.
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
Ingredients Curry Paste (for 2/3 portions)
Onion - 1
Oil - 3 Tbs
Dried Chilly - 1 Tbs
Garlic - 4 cloves
Ginger - Thumb Size
Coriander - 1 Tbs
Cumin - 2 Tbs
Garam Masala - 1 Tbs
Tomato Sauce - 2 Tbs
Ingredients for the curry
Canned Chickpeas - 800 gr (drained)
Tomatoes - 500 gr
Coconut Milk - 150 gr
Spinach - 150 gr
Coriander
Ginger Grinded
How to:
Start by making the curry paste (if you are not making the paste at home jump to step 3), place 2 Tbs of oil in a pan along with the diced onion. chilly and cook until the onions start to turn golden.
Now place the garlic, ginger, 1 Tbs of oil, coriander, cumin, gram masala, and tomato puree, the cooked onions and a pinch of salt in a blender. Grind everything until it becomes a smooth paste (add more oil or water if necessary).
Cook the curry paste in a pan to bring the spices alive again (this is very important also when buying already made pastes). Let it cook for around 2 minutes. When you start cooking the curry you can also start cooking your Jasmin Rice on the side.
Add the chickpeas, the tomatoes you have chopped and the spinach and let cook for around 10 minutes at medium heat.
Add the coconut milk and 1/4 of a glass of water and cook for another 10 minutes. If you see that it is drying up add a little more water. The result should be creamy but not too liquid.
Add some coriander on the top and enjoy your warm bowl of curry