Spices

Adding spices to vegetables and pulses (the dried seeds of vegetables) can transform a bland flavorless chickpea into something special. Chickpeas have a high protein and fibre content making them a healthy option. Here is my recipe for Chickpea Curry in an aromatic yogurt sauce.

Main Ingredients

• 1 Cinnamon Bark
• 1 Large Dried kasmiri chillis
• 2 Whole star anise
• 1 Teaspoon Chopped fresh ginger
• 1 Teaspoon Ground cumin
• 1 Teaspoon Ground coriander powder
• 4 Green Cardamom
• 1 Teaspoon Ground turmeric
• 1 Teaspoon Garam masala powder
• 200 Millilitre Tinned Whole Tomatoes
• 1 Large onion, sliced
• 2 Garlic Clove
• 400 Millilitre Tinned Chickpeas
• 3 Tablespoon Yogurt
• 1 Teaspoon Salt
• 1 Teaspoon Brown Sugar
• 2 Tablespoon Vegetable Oil
• 2 Tablespoon Water

Main Steps

• Step1. 10m Heat up the vegetable oil in a pan and then fry the cinnamon bark, star anise, cardamons and chopped Kasmiri chili for a minute to release their aromatic oils. Then add the onion and stir, cooking until the onion turns golden. Now add the chopped ginger and garlic.
  Measure out the ground spices and salt, mix with 1 tablespoon of water in a small bowl. Add the sugar to this (if you have palm sugar use this instead). Add to the onions and stir. Let this fry for 5 minutes.
• Step2. 15m Add the tinned tomatoes to the pan (half a regular 400ml tin) or you can use fresh tomatoes instead. Let the sauce cook for 10 to 15 minutes, if the sauce begins to stick add the remaining tablespoon of water.
• Step3. 10m Drain the chickpeas and add to the sauce and cook for a further 10 minutes. This softens the chickpeas (even when bought ready cooked in tins they can be a little hard)
• Step4. 3m Now remove from the heat and leave to cool for 2 minutes, then add the yogurt and stir in. I like to use thick Greek yogurt but any plain yogurt works.
  Serve with rice or Indian breads such as naan, roti or parathas.