Chick Pea Curry

My Mother's Chick Pea Curry rec

This is more or less my mother’s recipe for a chick pea curry. The version she wrote down for me when I went off to university does not include any quantities, so I have amended it to make a recipe that makes a huge batch of curry. It freezes well, so I sometimes make this on a Sunday afternoon and freeze half. We can normally have four meals for two people when served with rice and another curry. I use dried chick peas that have been soaked overnight, but you can, of course, use tinned chick peas if you want. If you are in a hurry, you could try my Chick Pea and Spinach Curry, which uses store cupboard ingredients and does not involve any chopping. You can find the recipe here: Chick Pea and Spinach Curry.

Ingredients:

• 800g cooked chick peas

• X2 tins tomato

• 2 red onions, finely chopped

• 4 cloves garlic, grated

• 3 green chillies, finely sliced

• 3-4cm piece of ginger, peeled and grated

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp coriander

• 1 tsp garam masala

• 1tsp salt

• 2 tbsp oil

• 1 cup water

• 1 tbsp lemon juice

Method:

• If using dried chick peas, you will need to soak them overnight in a bowl of water

• Cook the chick peas for 45 minutes in a large pan of water. Stir every now and then and remove the foam with a slotted spoon

• Heat the oil in a pan and fry the onions on a low heat for 3 minutes, until translucent

• Add the cumin, turmeric and coriander, stir and fry for a further 1 minute

• Add the garlic, chilli and ginger and cook for another minute

• Add the tomatoes and turn the heat up a little. Cook for 5 minutes

• Add cooked chick peas, water and lemon juice

• Cover and cook on a medium heat for 10 minutes

• Season and serve with white rice

Enjoy! Joseph x