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chickpea curry
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
frying pan, knife, wooden spoon
Recipes made to your taste
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Step 1/ 4
- 266⅔ g canned diced tomatoes
- 1⅓ tbsp coconut oil
- ⅔ onion
- frying pan
- knife
- wooden spoon
chop the onion, garlic, and ginger finely. Heat up the coconut oil in a big pan and add the onion and the canned tomatoes. leave to cook for about 10 minutes or until the onions are soft.
Step 2/ 4
- 2 cloves garlic
- ⅓ tsp ginger
- 1 tbsp garam masala
- ⅔ tbsp curry powder
- ⅔ tsp chili flakes
add the ginger, garlic, garam masala, curry powder, and chili flakes. stir to combine and leave to cook for a few minutes.
Step 3/ 4
- 266⅔ g canned chickpeas
- 266⅔ ml coconut milk
drain and rinse the chickpeas and add them to the pan. add the coconut milk and stir well.
Step 4/ 4
- ⅔ lime
- salt
- pepper
season to taste with salt and pepper and add the juice of most of the lime, reserving small slices for garnish. plate with rice and enjoy.
Enjoy your meal!
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