Review of the Chick-Pea Curry Recipe
Hi, Ray here again.
Last week’s Gujarati Toor Dal recipe was such a success that I chose another vegetarian curry for this week’s recipe review. I love chickpea curries almost as much as dahl and so I went for the Chick-Pea Curry recipe from the great range of recipes on the Curry Focus website.
Like most good recipes, this one was really east to follow.
The one thing to remember with chickpeas is that they need to be soaked in water for some hours. As long as you check out the recipe correctly, you’ll soak the chickpeas in plenty of time before the cooking begins.
As happens so often, the regular ingredients of onion, ginger root, garlic and chilli were in the curry as well as the most widely used spices of turmeric and garam masala.
The recipe asks for black mustard seeds, fresh cilantro leaves and a pinch of hing (asafoetida) and this makes me think that the curry originates from Gujarati in India.
I just followed the recipe and there wasn’t a single problem to report.
The curry and basmati rice were ready right on time and served up to the waiting dinner guests.
And the curry disappeared pretty quickly.
The chick-pea curry was delicious, with a dahl like flavour and the superb garnish of fresh cilantro leaves.
The curry received an excellent score of 7.5 out of 10 with a heat/spice rating of “Mild to Medium”.
It’s not hard to see why chickpea curries are so highly rated by curry lovers. So do try this recipe and enjoy.
