Chickpea Curry With Yogurt Recipes

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
• Add onion, and cook for 2 minutes, stirring frequently.
• Add ginger and garlic; cook 30 seconds, stirring constantly.
• Stir in garam masala, and cook 10 seconds, stirring constantly.
• Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
• Cook 5 minutes, stirring occasionally.
• Remove from heat; discard cinnamon sticks and bay leaves.
• Stir in yogurt and cilantro.

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Steps:

• Bring a pan of water to the boil. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through. Drain, then shred the chicken.
• In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
• Toss the chicken and chickpeas with half the dressing, and season. Arrange on 2 plates and scatter over the tomatoes, onion, remaining mint and peanuts. Drizzle any extra dressing over the top.