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Sunday, November 22, 2009

Chickpea Curry

Chickpea Curry


1 can Chickpeas
1 Red pepper
1 Green pepper (Sometimes I will do orange instead)
1 Onion (white or yellow)
1 Garlic Clove
1 can Cocunut Milk (or 1/2 can)
1 tablespoon Curry Powder
1 tablespoon Cumin
1 tablespoon Brown Sugar
1/2 teaspoon Turmeric (mostly for colour)
1/4 teaspoon Chili Powder
Olive Oil


1. Dice up a red pepper, green pepper, and onion. Mash up some garlic. Add these elements into a frying pan, in perhaps some margarine. Add some salt to help release the water in the vegetables. Add 1 can of chickpeas. Then cover with water so everything is submerged. Cook on
medium heat.
2. After a while, the chickpeas will soften, you will see the skin start to peel off a bit. And the water will evaporate.
3. Once the water has evaporated, it is time to add the spices. Put in 1 tablespoon curry, 1 tablespoon cumin, 1 tablespoon brown sugar, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder
(you can add more if you want it hotter but I really recommend this amount) and at least 1/2 can of coconut milk. (I usually don't shake the can up and just add the creamy half floating on the
top and chuck the rest)
4. Let that cook down, so the coconut milk and spices reduce and become sticky. Once sticky, add in a little olive oil and mix it together. (oil isn't necesarry but maybe helps bind it and give
it a little shine)
5. Serve with basmati rice.

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