Chickpea Wellington that my sister bakes for her vegetarian family<\/a> at Christmas.<\/span><\/p>\n<\/h2>\nRecipe for Chickpea Curry\u00a0\u223c Chana Masala<\/h2>\n Cooking time: 35 minutes once the chickpeas have been soaked and pre-cooked.<\/p>\n
Serves 4-6 people<\/p>\n
Ingredients:<\/strong><\/p>\n 250g dried chickpeas, soaked overnight in cold water \n1 tbsp vegetable oil \n1 large onion, finely chopped \n5 cloves garlic, crushed \n5 cm ginger, finely grated \n2 fresh green chillies, chopped \n2 tsp ground coriander \n2 tsp ground cumin \n2 tsp Kashmiri chilli powder (we used 1 tsp generic chilli powder) \n\u00bd tsp ground tumeric \n300g vine tomatoes, skins removed after soaking in hot water, then chopped \n2 tsp salt \n1 tsp Garam masala \n1 tbsp lemon juice \n300ml water or liquor from the chickpeas \nHandful of fresh, chopped coriander leaves<\/p>\n
Method<\/strong><\/p>\nBring a saucepan of water to boil then add the drained chickpeas to it, cooking for approximately an hour or until the chickpeas are soft and still hold their shape.<\/p>\n
Reserving some of their cooking liquor, drain the chickpeas and set aside (don’t reserve the liquid if using tinned chickpeas).<\/p>\n
Heat the vegetable oil in a pan, add the onions and fry until softened and brown then add the garlic, chilli pepper and chopped ginger. Mix together then add all the spices except for the Garam masala. Finally add the chopped tomatoes, the drained chickpeas, salt and chickpea liquor or water. Simmer for twenty minutes then stir in the Garam masala, squeeze the lemon juice over the mixture then finally scatter the coriander over the top.<\/p>\n
Serve with a fluffy basmati rice or chapatis.<\/p>\n
Will you take the challenge and take an inventory of your cupboards? Let me know how you get on if you do.<\/span><\/em><\/span><\/p>\nPhoto credit: Golden Temple Sunrise<\/a> via photopin<\/a> (license)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"How does Rick Stein’s India series tie in with a Stop Food Waste campaign here in Ireland? Take a look at this Chickpea Curry recipe and find out.<\/p>\n","protected":false},"author":2,"featured_media":13960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1798],"tags":[2367,2369,2368,2370,2371],"jetpack_publicize_connections":[],"yoast_head":"\n
Chickpeas and Temples<\/title>\n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n