Rushin Chickpea Curry Food

RUSHIN' CHICKPEA CURRY!

Steps:

• Heat oils in a saucepan or any pan with a lid over medium heat, and fry onion for 3 minutes.
• Add garlic, and continuing frying for 3 more minutes.
• Add tomatoes to the pan, and cook for 2 minutes.
• Add turmeric, cumin, coriander, cayenne, paprika and black pepper to the pan, and continue heating for 3 more minutes.
• Add sambal powder, and mix through.
• Add 1 can chickpeas with liquid to the pan, and at the same time add the jalapeno.
• Stir a few times to combine everything, bring to a heavy simmer, and then cover to cook for about 8 minutes.
• Remove lid, and add water and cream to the pan and mix through.
• Leave the lid off, and cook for about 5 more minutes to allow it to heat through and"meld".
• Remove from heat, and let sit for a minute or two to allow the"sauce" to thicken ever so slightly.
• Serve.
• This is great with flatbreads!
• Enjoy!

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

CHICKPEA CURRY

Steps:

• To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
• In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
• Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
• Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
• Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
• Garnish with extra coriander and serve with rice or dhal (or both).