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Chickpea Curry
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
6 servings
Mateus Rodrigues
@mateusgsr- Ingredients
- Recipe
- Chickpeas100 g
- Red pepper1 unit(s)
- Green pepper1 unit(s)
- Onion1 unit(s)
- Garam Masala2 tablespoon
- Canned tomato1 unit(s)
- Coconut Milk100 ml
- Tomato Extract1 tablespoon
- Coriander2 tablespoon
- Ginger10 g
- Chilli1 teaspoon
- Leave the chickpeas in water for at least 12 hours. Then place in a pressure cooker for 15 minutes. If you wish, use a 400g can of pre-cooked chickpeas.
- Cut the onion and pepper and sauté them.
- When the onion is more golden and the pepper is softer, grate the ginger and add it to the pan.
- Add the garam masala and pepper.
- Toss in the canned tomato and tomato paste and let it reduce for 5 minutes. Add coconut milk and chickpeas.
- Put on low heat, cover the pan and leave for 20 minutes.
- Take it off the fire. Cut and add the cilantro and check the salt requirement.
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