Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4
Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve
Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.
Consider keeping and using the chickpea water for baking #aquafaba.
Source:- The Little Plantation
Cooking Time: about 10 minutes
Serves: 4
Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve
Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.
Consider keeping and using the chickpea water for baking #aquafaba.
Source:- The Little Plantation
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