Chickpea Curry

Cook time: 90 minutes

• 250g dried chickpeas, rinsed and soaked overnight
• 1 chilli
• 1tsp vegetable oil
• 1tsp cumin seeds
• 1 bay leaf
• 2 springs curry leaves (can sub with curry powder)
• 1 large onion, diced
• 1 stick cinnamon
• 3 cardamom seeds (can sub with 0.5tsp allspice
• 5 cloves (can sub with ground)
• 0.5 tsp tumeric
• 2tbsp ginger
• 1tbsp garam masala
• 1 tin diced tomatoes
• 1 can coconut milk
• 120ml water
• Corriander to garnish
• Salt to taste

1. Rinse and soak the chickpeas overnight. Slow cook for 90 minutes or until tender.
2. Add oil to a large saute pan and heat over medium high heat. Add in cloves, bay leaf, cinnamon stick and green cardamom. Heat 1-2 minutes or until fragrant. Keep an eye on them so they do not burn.


3. Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes.


4. Next add in turmeric, cumin, garam masala, curry leaves and diced tomato. Cook tomatoes down to a thick paste over medium heat, about 15 minutes.


5. Add water, coconut milk, chick peas. Bring to a boil then simmer for 5 minutes.


6. Take off of the heat and add in the fresh cilantro.