Chickpea curry is easy to make, but not easy to master. So many chickpea curries in the UK are simply made with onions, spices, tomatoes and chickpeas, and they all come out looking and tasting kind of same-y... and a bit lazy. THIS is how a good chickpea curry should be made, proper Indian-restaurant style. The teabags and baking soda cook the dried chickpeas perfectly, as well as adding flavour and colour for a rich brown gravy. This recipe is from our newest cookbook BOSH! On A Budget
<item-todo-done>1 tsp salt<item-todo-done><item-todo-done>200g dried chickpeas<item-todo-done><item-todo-done>1 ½ litre boiling water<item-todo-done><item-todo-done>2 tea bags<item-todo-done><item-todo-done>¾ tsp baking soda<item-todo-done><item-todo-done> cinnamon stick<item-todo-done><item-todo-done>4 cloves<item-todo-done><item-todo-done>4 green cardamom pods<item-todo-done>
<item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground fenugreek<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done>
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>2 tsp pomegranate molasses<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>5cm ginger fresh<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 green chillies<item-todo-done><item-todo-done>200g plant-based yoghurt<item-todo-done><item-todo-done>½ Juice of 1 lemon<item-todo-done>
Soak the dried chickpeas in plenty of cold water overnight | Medium saucepan | Kettle boiled | Sieve | Wok or large frying pan