Chickpea curry

By Drum Digital
27 October 2016

With the price of meat set to skyrocket, it’s time to substitute – and this is a delicious alternative to meat curry.

By Hope Malau

Serves: 6

Preparation: 5 min

Cooking: 30 min

45 ml (3 T) oil

1 onion, diced

2 large garlic cloves, minced

30 ml (2 T) curry powder

5 ml (1 t) allspice powder

5 ml (1 t) nutmeg powder

7 ml (1½ t) smoked paprika

10 ml (2 t) dried thyme

5 ml (1 t) cumin powder

2,5 ml (½ t) cayenne pepper

5 ml (1 t) white pepper

4 potatoes, cubed

2 x 400 g cans chickpeas, drained

1 x 400 g cans diced tomatoes

500 ml (2 c) chicken stock

handful parsley, chopped

salt to taste

  1. Heat oil in a pan over medium low heat. Sauté the onions, garlic, curry, allspice powder, nutmeg and paprika until fragrant.
  2. Stir in the thyme, cumin, cayenne, white pepper and potatoes. Cook while stirring for 8 minutes.
  3. Add the chickpeas, tomatoes and stock. Cook for another 10 minutes or until potatoes are soft.
  4. Add parsley and season with salt and serve with or without starch of your choice.

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