Easiest Way to Make Homemade Chickpea & Vegetable Curry

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The ingredients needed to make Chickpea & Vegetable Curry:

1. Prepare 200 g (half a can) of chickpeas, drained,
2. Make ready 100 g closed cap mushrooms, sliced,
3. Prepare 80 g fresh tomatoes chopped,
4. Prepare 1 large red onion, sliced,
5. Get Half a carton of tomato passata, 200g,
6. Take 60 g chopped baby spinach leaves,
7. Get 2 finely sliced green (spring) onions,
8. Prepare 2 mild red chillies, seeds left in, sliced finely,
9. Take 1 thumb of fresh ginger, sliced finely,
10. Take 2 large cloves of garlic, crushed,
11. Take 1 good handful of chopped flat leaf parsley,
12. Prepare 1 tbsp hot curry powder,
13. Make ready 1 tsp tumeric,
14. Make ready 1/4 tsp ground cumin,
15. Make ready 1 tbsp garam masala powder,
16. Prepare 3 whole cardamon pods,
17. Prepare 1 heaped tbsp fat free Quark,
18. Make ready 1 good pinch of salt,
19. Prepare 1 tbsp vegetable oil for frying,

You can eat canned chickpeas straight out of the can! Just be sure to rinse them off before chowing down to wash out excess sodium! Chickpeas have been pulverized into humble hummus for too long. Chickpeas, also known as garbanzo beans, are part of the legume family.

Instructions to make Chickpea & Vegetable Curry:

1. Heat a large saucepan up on a hob, over a medium high heat. Add the cooking oil and allow to warm. Once heated, add the red onion, green onions and the mushrooms. Fry for a couple of minutes.
2. Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes.
3. Add in the tomatoes next. Stir again. Then add in all of the dry spices. Give everything a good stir and add in the passata. Next add the chickpeas and water. Season with a good pinch of salt and also add the cardamon pods.
4. Turn the heat down to medium and allow the mixture to come to a simmer. Add the chopped spinach leaves on top of the curry and place the lid of the saucepan on so it steams it. Once the spinach has shrunk down after around 3-4 minutes, open the lid and give the curry a stir so everything is evenly combined. Add the chopped parsley leaves.
5. Place over the lid again and allow to simmer on a low heat until the curry thickens and reduces down and the vegetables and chickpeas are tender. I usually leave it to simmer for anywhere between 40-60 minutes on a very low heat, ensure you check on it now and then to give it a stir so it doesn't dry or catch. If it begins to dry simply add a touch more water.
6. Once the curry has reduced and thickened remove from the heat. Leave to stand for 3 minutes. If you can locate the Cardamon pods, remove them. Add in the quark and stir through until the curry becomes creamier. Serve up and enjoy! :)
7. Note: This is a great curry to batch cook on a larger scale, to then freeze as individual portions as a quick go to meal when you need it. I often do this and store in Tupperware boxes.

Chickpeas have been pulverized into humble hummus for too long. Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Want to know what to do with chickpeas? Here are our top recipes to use canned chickpeas, tagines, chickpea stews and hummus.

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