Tag: chickpea

Creamy Mushroom and Chickpea curry.

On By WanjoroIn Recipes1 Comment

Here is a another simple but flavourful recipe that’s colourful, tasty and filling.

It’s decadently creamy. Looks, tastes and smells so good.

Ingredients.

• 1/2 cup of whole cashew nuts, soaked in 1 cup water for a couple of hours.

• 2 -3 tbsp coconut oil.

• Whole spices:1 tsp whole cumin seeds, one bay leaf, one cinnamon stick, 5 cardamom pods and 4 whole cloves.

• I large onion, chopped.

• 1 tbsp paste of crushed ginger, garlic and turmeric.

• 1 tbsp tomato paste.

• 1/4 tsp ground turmeric.

• 1 tsp Garam Masala.

• 1 tsp paprika.

• 1 tsp ground mixed spices blend.

• 2 large tomatoes, peeled and chopped.

• Mixed vegetables: chopped bell pepper, one small eggplant, one courgette.

• I small pack oyster mushrooms.

• 1 400g can of chickpeas, drained and rinsed.

• Salt and pepper to taste.

Method.

• Heat your sauce pan and add the coconut oil, followed by the whole spices. Let them release aroma and once the cumin seeds start sputtering, add the chopped onion, a pinch of salt and let it cook till soft and translucent.

• Add the ginger garlic paste next and mix well so it doesn’t burn. Then add the tomato paste and the ground spices. Lower heat and let the spices release their oils and flavour, then in go the tomatoes.

• This will be followed by the mixed vegetables. Mix well then cover and let them cook down in their own liquid.

• As the vegetables cook, drain and rinse your chickpeas if you had not done so already. And also blend the soaked cashews in your food processor or blender to a smooth paste.

• Once the veggies are cooked a bit and reduced, mix in the chickpeas. Remember to check seasoning as you go.

• Add the cashew cream, cover and let simmer for about 5 minutes.

• It will thicken the sauce and give it a creamy texture.

• Once ready, garnish with coriander and let sit a while before serving.

This curry goes well on its own, you can add some broth or water as it simmers and have it with a dinner roll.

It also goes well with rice, naan and even chapati.

Enjoy the colour, aroma and taste as it all comes together.

This is a restaurant quality curry when it comes to flavour, it packs a punch but not too spicy. Take your time to let the spices cook well and the vegetables cook down to release all their delicious flavor. It doesn’t take long to cook, but do not rush it.

Try it and let me know how yours came out.

Love,

Wanjoro.

Instant Pot Kala Chana Curry.

On By WanjoroIn Recipes1 Comment

One of the best things about having the instant pot is being able to boil dry cereals and legumes in a short period of time. No more setting aside a day to boil various legumes and pack them in the freezer for weeks or months, and woe unto you if you have no power for a day or so, and have to throw them out.

I have been trying out various recipes in the instant pot and I am happy with it. No instant pot? No worries. This simple chickpea curry can be made on the stovetop too.

Black chickpeas also known as “kala chana” are darker in colour and more meatier than the light coloured chickpeas, which makes them perfect for a filling vegetarian meal. They are rich in fibre, hence make you feel full for longer, and help prevent constipation. They are full of antioxidants, as well as folate and magnesium, low in fat and rich in iron among other benefits.

This simple dish can be had as a side or a main meal with rice or chapati along with a salad and other vegetables. Let’s get started.

Ingredients:-

  1. 1 1/2 cups soaked brown chickpeas
  2. I chopped onion
  3. 1 tbsp cooking oil
  4. 1 tablespoon ginger garlic paste
  5. 1 chopped tomato and some tomato paste
  6. Spices: 1 tsp cumin seeds, 1 bay leaf, 1/4 tsp turmeric, and 1 tsp dhana jeera powder and garam masala
  7. Salt and pepper
  8. Chopped coriander leaves and freshly squeezed lemon juice to garnish.

Method.

Switch on your instant pot and select the Sauté function.
Once hot, add a tbsp of cooking oil, followed by the bay leaf and a teaspoon of cumin seeds, then add onion when the seeds begin to sputter.
Let the onion cook then add the ginger garlic paste. Mix well and let cook a bit before adding the ground spices. Mix again and add a splash of water to deglaze the pot.
Add tomato paste and tomatoes. Let cook a while.
Add the drained chickpeas and mix well into the masala.
Check seasoning then add 2 cups of water. The chickpeas do not absorb that much water, so too much water will not do. Cover the pot and cancel sauté function.
Select the bean/ chilli program on the instant pot. I left the keep warm option on too. Let it cook and let the pressure release naturally when done. Do not rush it with a quick pressure release.

Once done, uncover the cooker and add your chopped coriander leaves, squeeze a half lemon over it and an additional little sprinkle of garam masala will not hurt. Let sit a bit then serve.

I had mine with rice and a slice of avocado on the side.
You can also have it with chapati.

This curry is perfect for weeknights when you do not want to spend too much time cooking. It is healthy, tasty and filling and you can serve with a salad or avocado slice for added nutrition and colour.

If making it on the stovetop just soak your chickpeas overnight, rinse, drain and boil them before making the curry.

Definitely worth a try, isn’t it?