Chickpea & Almond Curry
Chickpea & Almond Curry

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chickpea & almond curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea.

Chickpea & Almond Curry is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Chickpea & Almond Curry is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook chickpea & almond curry using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chickpea & Almond Curry:
  1. Get 1 tsp coconut oil
  2. Prepare 2 cloves garlic, sliced
  3. Prepare 1 onion
  4. Prepare 2 tsp medium curry powder
  5. Get 400 g tinned chickpeas, drained
  6. Make ready 250 mls veg stock
  7. Take 1 green pepper, roughly chopped
  8. Make ready 2 tbsp ground almonds
  9. Prepare Fresh coriander to garnish

Chickpea, (Cicer arietinum), also called garbanzo bean or Bengal gram, annual plant of the pea family (Fabaceae), widely grown for its nutritious seeds. Chickpeas are an important food plant in India, Africa, and Central and South America. The seeds are high in fibre and protein and are a good source of iron, phosphorus, and folic acid. Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery.

Instructions to make Chickpea & Almond Curry:
  1. Gently fry the onions and sliced garlic in the coconut oil until soft, translucent and fragrant (about 5 minutes).
  2. Add the curry powder, stir well and continue to cook the onions for another 5 minutes.
  3. Add the drained chickpeas, green pepper, stock and almonds to the pan.
  4. Simmer the curry for 20 minutes with the lid off the saucepan.
  5. You can eat the curry now, but if you can, take the pan off the heat, put the lid on and set the curry to one side for half an hour. This allows the chickpeas to soak up more of the liquid and lets the flavours develop a little.
  6. Garnish generously with fresh coriander and serve with wholemeal flatbreads or brown rice.

The seeds are high in fibre and protein and are a good source of iron, phosphorus, and folic acid. Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. We've fab recipes for chickpea curries, salads and more. Chickpeas, also known as garbanzo beans, are part of the legume family.

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