With one main ingredient in this recipe I am extremely happy to be staying completely true to myself and my e-Cookbook with this homemade curried chickpeas recipe. The ingredients are non complicated and easy to find and anyone can make it, yes anyone!
Cooking really is a passion and I’ve always believed that when you cook, whatever you feel at that time will come through in the taste of your food. The more relaxed you are and the more you enjoy the process the more delicious your food will be! It may not be as beautiful as someone else’s but the taste will hit the right spots in you. There’s the reason they call it soul food!
Restaurants are wonderful because they give us something different. They inspire us, they create their own memories with family, friends and special events. Its important to see what the professionals are doing and admire their creativity and that is the reason why we appreciate home cooked food so much. We return inspired and cook with soulful passion. That is if you are a foodie like me 🙂
Once cooked they store well in a sealed container in the refrigerator.
Add them to salads or open flat breads to serve to a crowd or just yourself as a snack.
This chickpea curry was also used as a topping on some creamy hummus you can see the recipe here.
Homemade Curried Chickpeas
- 1 bottle/can chickpeas
- 2 tbsps coconut oil
- 1 garlic clove
- 1/2 tsp mother in law curry powder
- 1/2 tsp hot curry powder
- 1/2 tsp turmeric spice
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1 tsp cumin powder
- Pinch salt
- Heat a non stick/skillet.
Add the oil and allow to heat.
- Drain and rinse the chickpeas under a cold running tap and keep some of the liquid for cooking.
- Add the chopped garlic into the oil for a few seconds before adding the spices one at a time. If you find the pan is too hot keep pulling it off the stove and stir each spice one a time allowing each one to cook for about 10 seconds as long as they don't burn. Add very little liquid intermittently only to prevent burning.
- Add the chickpeas in and stir well with the spices.
- Add a bit more liquid. Just enough to cook the chickpeas until done.
See? Easy! You can obviously take yours a step further by adding tomato, baby spinach or whatever else you have in your fridge but this is a plain version perfect for flat breads or for tossing into a whole new recipe!
You can follow this recipe if you really want to taste those spices in combination and when added to these flat breads on top of hummus or creamed cheese, I mean, an amazing win win!
Don’t forget to stay in touch on social media and tag any of my recipes if you have tried them I would love to know that you did and how it came out for you.