Ingredients :
- 1 sesame oil
- 5 grams caraway seeds
- 4 clove garlic (4 cloves=10-17g)
- 2 medium onions (ca. 190g)
- 30 grams peeled and slices fresh ginger (ca. 2 thumb-sized pieces)
- 5 grams oil
- 3 grams ground cinnamon (3g=1tsp)
- 5 grams turmeric (5g=1tsp)
- 3 grams curry powder (3g=1tsp)
- 2 grams pepper (2g=1/2tsp)
- 4 grams ground coriander (4g=1tbsp)
- 2 medium quartered tomatoes (ca. 190g)
- 13 grams salt (13g=2tsp)
- 6 grams sugar (6g=1tsp)
- 425 grams drained chickpeas
- 400 grams boiling water
Method :
- In large frying pan heat enough oil of your choice to cover the bottom
- Gently let caraway get hot and pop (lid might be helpful), but never let them burn
- Garlic, onion and ginger into tmx and chop at 6 for 5sec
- Add oil to tmx and program heat "varoma" for 3min at speed 1
- Scrape down sides
- Add cinnamon, turmeric, curry powder
- Heat "varoma" for 4min at speed 1
- Add cayenne or other spicy herb like chili or hot pepper and coriander
- Blend for 3sec at speed 2.5
- Add tomatoes, salt and sugar
- Blend at 5 for 5sec and heat "varoma" 2min speed 1.5
- Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies)
- Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)
- Add chickpeas to frying pan
- Mix well together and heat up to lower medium
- Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan
- Cover and let simmer until consistency is to your preference
- While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!
- Served with rice this is a lovely main dish
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