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Easy and Delicious Chickpea Curry-Thermomix Style

Monday, 30 March 2020
Hello Dear Reader,

There must be thousands of different kinds of chickpea curries, I'm sure all of them are delicious but making this one in the TM makes it super quick and easy as well. It is ready in about 30 minutes and when accompanied with all the usual things curries like to seen out with, such as steamed rice, chutney, yoghurt, papadums and finely sliced green chilli, makes for a totally yummy dinner.

I buy my chickpeas in bulk from Simply Good and cook them all at once in the slow cooker, then portion them up into 250 gram lots and freeze them down until needed. Using this method I find you end up with a lovely plump and soft, but not too mushy chickpea. The 250 grams equates to a drained 400 gram can of chickpeas.

I love that this recipe doesn't have too many ingredients, just everyday spices and pantry staples and you have a divinely golden red-yellow hued curry with so much flavour and a wonderful texture. With minimal cooking time, you end up with a great combination of a soft, almost creamy sauce dotted with smaller pieces of chickpeas. You can please yourself how much chilli you add or you could completely omit it if cooking for young ones in your family, there would still be so much flavour without the heat.

I have cooked this chickpea curry twice in two weeks, it's that good. Easy, quick and totally delicious! Make it today.

Ingredients for Easy and Delicious Chickpea Curry, clockwise from left-500 grams of cooked chickpea or 2 x 400 gram cans of chickpeas, drained and rinsed, 1 teaspoon or more or dried chilli flakes (easily omitted) 1 can of diced tomatoes, salt and pepper to taste, 1 teaspoon ground coriander, 10 grams of turmeric, 1/2 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 1/2 teaspoons Garam Marsala, 50 grams of sultanas, 2 good sized knobs of ginger, peeled and roughly chopped, 2 cloves garlic, peeled and 1 red onion, peeled and quartered.

Melt 20 grams of butter with 20 grams of oil for 3 minutes/Varmoma/speed 2 then add the cumin and fennel seeds. Cook for 1 minute/Varoma/speed 1

Now add the prepared red onion, ginger and garlic 

Blitz for 5 seconds/speed 7

Next add the can of tomatoes, salt and pepper to taste, coriander, turmeric, chilli and Garam Marsala 

And cook for 10 minutes/100 C/speed 2

Scrape down the sides of the TM bowl and finally add the chickpeas and sultanas and cook again for 10 minutes/100 C/speed 1

Decant into a serving bowl 

And serve with chutney, sliced green chilli, yoghurt and papadums 

Have a lovely day,

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1 comment

  1. That looks delicious Fiona. I love that it is made from pantry staples too.