Jonny's Chick Pea Curry
Servings
4 Servings
Preparation time
one hour
Ingredients
500g Dried Chickpeas - soak over nigth-change water and simmer for one hour
1.5 ltr Water - from cooked chickpeas
50g Butter (Preferable Ghee)
20ml Vegetable Oil
10g Mustard Seeds (Black/Brown)
10g Coriander Seeds
10g Cardamom Pods
10g Cumin Seeds
10gCurry Powder
10g Turmeric
15g Sesame Seeds
3-4 each Lime or Curry Leaves
2-3 each Chilli Pods (optional)
4 cloves Garlic - finely chopped
120g Onion diced (1cm)
120g Carrot diced
70g Celery Stalk diced
2 med Potatoes chopped (1.5cm dice)
30g Chicken Soup Base
50g sliced tomatoes, 50g garden peas. 20g spring onions-for garnish
Preparation
Put butter and oil in a large pot and heat until butter is melted (will foam when too hot)
Add Mustard Seeds, Coriander Seeds, Cardamom Pods, Cumin Seeds, Curry Leaves, Chilli Pods - stir for 1 one minute
Add Onions - stir for about 1-2 minute
Add Carrots and Celery - stir 1-2 minutes
Add Sesame Seeds - stir quickly and when they start popping....
Add Curry Powder & Turmeric - quick stir to blend
Add Cooked Chickpeas - stir around to coat very well
Add remaining liquid from the cooking of the chickpeas
Add the Chicken Soup Base (leek or asparagus for vegetarian option) & Potatoes
Simmer for 30 - 45 minutes
Taste - adjust seasoning if desired
scatter tomatoes, garden peas and finely sliced spring onions on top for garnish