Monday, 18 May 2015

Garbanzo beans (chick peas) curry Ingredients for Vegetarian Week

Day 18 of the Ultra Blog Challenge 

As I mentioned in  Saturday's Post it’s vegetarian week form  today Monday 18th until Sunday 24th May 2015

For those of you who prefer to cook vegetarian food at home please checkoutout their recipes on the following blogs

Today’s vegetarian recipe is  for quick and easy Garbanzo beans (chick peas)  curry


  •  1 can of Garbanzo beans (Chick peas)
  •  ½  a can of chopped tomatoes (or pasatta)
  •  2  tsp cooking oil
  •  1 tsp dry cumin
  •  2 small pieces of whole Cinnamon
  •  3 small whole cloves
  •  1 tsp salt
  •  1 tsp  turmeric
  • 1  tsp  chili powder
  • 1-2 fresh green chillies (optional)
  • 1  tsp  crushed garlic
  • 2  tsp  lemon juice
  • 2  tsp  sugar or sugar substitute
  • I onion
  • 5-6 fresh Curry leaves (optional)


1.     Open the can of the Garbonzo beans into a strainer and rinse them well until cold water.

2.    Lightly warm the cumin in a wok or saucepan until you get the lovely cumin fragrance. Add the oil to this, add the cloves and cinnamon and allow the cumin to cook until it looks dark.  Add in the onions and cook until they soften.  Add in the curry leaves.

3.    Add the chick peas  and the spices such as salt, chili powder, turmeric, garlic and allow this to cook for 5-7 minutes or until potatoes soften. (You can add the green chillies now if you are using them)

4.    Blend the tinned tomatoes, lemon juice and brown sugar and add to the curry and cook for 5 minutes.

5.    Transfer the Garbanzo bean  curry to a serving dish and garnish it with come coriander.

6.    We served it with puris which are small fried pluffy Indian bread.

Are you celebrating the vegetarian week?

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