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Chickpea Curry

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Chickpea Curry


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Tempo de preparo

60 min(s)


6 servings

Mateus Rodrigues

  • 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
  1. 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.
  2. Cut the onion and pepper and sauté them.
  3. When the onion is more golden and the pepper is softer, grate the ginger and add it to the pan.
  4. Add the garam masala and pepper.
  5. Toss in the canned tomato and tomato paste and let it reduce for 5 minutes. Add coconut milk and chickpeas.
  6. Put on low heat, cover the pan and leave for 20 minutes.
  7. Take it off the fire. Cut and add the cilantro and check the salt requirement.

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