Curried Chickpeas With Cabbage Arame Recipes

Steps:

• Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
• Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
• Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
• Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
• Add the curry powder and the cumin, stir.
• Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
• Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
• Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
• Taste and adjust the salt/ peppers to your tastes.

Steps:

• Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.

Steps:

• Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy. Use the recipe as a base to make: Curry leaf popcorn Chickpea Bombay mix Curried hummus

Steps:

• Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
• Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
• Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Steps:

• soak arame in water to cover for 10 mins. draine rinse and transfer to saucepan. add water to cover. bring to a boil and simmer 15 mins Drain and set aside. Steam cabbage over boiling water till crisp-tender, about 10 mins. Drain well. Heat oil in large skillet. Add garlic and curry pwd and saute for 1 min. Ad arame, toms and fructose, cook for 1 min. Add remainder. Cook, stirring for 2 mins. Serve immed