This is a lovely recipe for Chickpea Curry and I have made it a few times.
CHICKPEA CURRY
Serves 4
Free on green
Cooking spray
1 medium onion, thinly sliced
2 teaspoons minced fresh ginger
2 cloves garlic, crushed
1/8 teaspoon lazy chilli
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cinnamon
2 green cardamom pods
1 bay leaf
1/8 teaspoon cayenne pepper (or to taste)
150g thinly sliced mushrooms
2 ripe tomatoes, peeled, seeded and chopped
3 to 4 tablespoons wine vinegar or cider vinegar
1 can cooked chickpeas
2 potatoes, scrubbed and diced
400ml vegetable stock
1 tablespoon tomato puree (1/2 syn)
1 tub low fat yoghurt
Salt and freshly ground pepper
Heat cooking spray in a large sauté pan.
Cook the onionover medium heat for 2 minutes.
Stir in the ginger, chillies,garlic, cumin, turmeric, cinnamon stick, cardamom pods,bay leaf, and cayenne and cook for 2 to 3 minuteslonger, or until the onion is very soft.
Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2 to 3 minutes, or until most of the mushroom liquid has evaporated.
Stir in the vinegarand bring to a boil.
Stir in the chickpeas, potatoes, 2 cups vegetablestock, tomato paste, yoghurt, salt and pepper to taste.
Simmer for 10 minutes, or until the potatoes are tender.
Add stock as necessary to keep the stew moist. Justbefore serving, correct the seasoning, adding vinegar,salt, or cayenne.