Indian spices and chickpeas were made for each other. This vegetarian / plant based recipe is filling and easy to put together quickly if you want to use tinned chickpeas
Recipe for 4
Who doesn't like a chickpea curry?
2 -3 tbsp | organic sunflower oil |
200g | organic chickpeas, soaked overnight (or 400g can which has been drained) |
2tsp | organic cumin seeds, dry fried then cracked |
5 | garlic cloves, finely chopped |
1 | onion, finely chopped |
1½cm | fresh ginger, grated |
1- 2 | green chillies, sliced lengthways |
2 | tomatoes, chopped |
4tbsp | yoghurt - Greek yoghurt is great or if plant based or vegan use coconut yoghurt |
1tsp | Steenbergs organic chana masala |
2tbsp | fresh coriander leaves |
Indian spices and chickpeas were made for each other. This vegetarian / plant based recipe is filling and easy to put together quickly if you want to use tinned chickpeas
Recipe for 4
This recipe comes from Sharmini Thomas. Originally from Kerala, Southern India, but now based in York, Sharmini runs her own...
This delicious recipe for an Ayurvedic Massor Dhal was created by Gourmet Glow, using the new Swell Digestivo Spice Blend, which was also created by Gourmet Glow.
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