Would you share your best chickpea curry recipe?

[PinkestMoon]

Mine are always quite blah. I want to make one tonight that's really good, so if you've tried a recipe that's blown you away would you mind telling me where to find it? Thank you!

I make this one all the time: https://www.thewednesdaychef.com/thewednesdayy_chef/2009/03/heather-carluccirodriguezs-chana-punjabi.html

I serve with rice/naan, yoghurt, lime pickle and lots of fresh coriander!

(And I do double the recipe if I'm feeding more than just me and DH!)

Mine is a semi-remembered recipe from my first husband, who learned it from his Persian ex-girlfriend. I don't vouch for having remembered it well.

1 onion, oil, 2 tins chickpeas, 2 tins plum tomatoes, big bunch fresh coriander, 4 tspn ground coriander, 2 tspn ground cumin.

Chop the onion. Heat oil gently and soften the onion while you strip the coriander leaves from the stalks. Keep a handful back to garnish and chop the rest of the leaves. Add the dry spices to the onion, combine well, stir for a minute or so. Add the chopped leaves and combine well. Open the tomato tins and slice the plum tomatoes in the tin, then add 1.5 tins to the pot. Stir well, simmer for at least half an hour, checking to see if you need to add more tomato if it gets dry. Cook rice at this point if wanted. Drain the chickpeas and mix them in, cook for at least 10 minutes. Sprinkle the remaining coriander leaves on it before serving.

Thanks, I'll try both!

I've made this loads of times and it's always good. I double the sauce though www.nigella.com/recipes/guests/ella-risbridgers-squash-skillet-pie

I find adding fenugreek leaves to a curry really gives it depth.

I sort of wing it with chickpea curries but I made one with a big bunch of cavolo nero recently and it was amazing; definitely planning to do it again soon if I can get hold of some more.

The basic recipe was this (also really nice with standard kale):

meerasodha.com/recipes/kale-and-chickpea-curry/

Mine (well my mums) is basically like Permanents except fry black mustard seeds in hot oil right at the start (before frying the onion) and add fresh chopped ginger and garlic when frying the onion.

I think pulses benefit from lots of spices as they can be quite bland.

Can also add chilli (either fresh or powder) depending on how spicy you want it.

Darn! I meant cook the tomatoes and onion for 10 minutes and then another half hour with the chickpeas! Oh well.

Chana masala: www.thecuriouschickpea.com/restaurant-style-chana-masala/

I was given a bag of green mango powder (amchoor) by a friend who had done an Indian cookery course and was left with a lot of spices that she didn't think she'd use again. Absolute game changer for me as it was clearly the ingredient for our local takeaway's chana puri that I'd never been able to work out (sort of sweet & sour tangy).

So, so tasty in a chickpea curry.

Apologies, I appear to have missed a crucial word, being curry. Forget my suggestion (though it is a really tasty dish )

Made this cauliflower & chickpea tikka masala last week & it was pretty good (better after a day in the fridge!)
www.itv.com/thismorning/articles/hairy-bikers-cauliflower-tikka-masala-recipe

thevegan8.com/sweet-potato-chickpea-and-spinach-coconut-curry/
This always goes down well. I am generous with the garlic and ginger.

Adding mango chutney near the end of any curry always improves the flavour.

Also keep frozen coriander (if you like it) also really helps

Oh these all look great thank you!

Thank you for the recipes, love chickpea curry!

I love this Sweet Potato and Chickpea Recipe!

www.spicepots.com/blogs/recipes/goan-sweet-potato-and-chickpea-curry

[quote CMac79]I love this Sweet Potato and Chickpea Recipe!

www.spicepots.com/blogs/recipes/goan-sweet-potato-and-chickpea-curry[/quote]
Looks nice, I don't tend to use mixed spices - what do we think the ten spices are, out of interest?
I suppose the proportions make a difference too.

Here's mine - cobbled together from various recipes...

Cook a sliced onion until soft. Add garlic and a generous amount of ginger. Also add chillis here if you want heat (but it works equally well with or without). Add cumin (whole, about 1tbsp) and ground coriander (probably about the same). Cook for about a minute.

Add a tin of tomatoes, a tin of chickpeas (drained) and some chopped spinach. How much spinach is up to you - for me, it depends on how much I have left to use, so it might be the last bit of a bag, or it could be almost a whole bag!

Cook for a while to let the flavours develop - could do it on really low for ages (keep an eye that it stays liquid), or could be half an hour if you want to eat soon!

If we have any, I cube up a block of paneer, and dry fry in a separate pan and add that at the last minute. But it is just as tasty without.

Check seasoning before serving - sometimes needs salt to bring the flavours out.

thehappypear.ie/recipes/chickpea-curry/

Also some other great recipes on this site.

We make this all the time - it's delicious and so easy.
meerasodha.com/recipes/workers-curry/

www.allrecipes.com/recipe/268002/sweet-potato-spinach-and-halloumi-curry/

This is really easy. We make it fairly mild as I don’t like spice and 1 year old eats it. Just add more chill flakes or fresh chilli to your taste