Durban Chickpea Curry Recipe

I was given some curry powder from Durban and I felt inspired to cook something with chickpeas as my main ingredient. Not entirely sure what exactly how to make Durban style chickpea curry, I winged it using a recipe of mine for lentil curry which I adapted along the way as I added ingredients. https://shellsadventures.com/2018/09/30/tomato-lentil-dhal-with-spinach/

It turned out to be one of the nicest meals I have made so far and I had to write it down as quickly as possible so I don’t forget how I made it and what ingredients I threw into it.

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients:

  • 1 heaped tbsp Kaami Kashimiri Masala
  • 1 can of chickpeas
  • 100g chopped mushrooms
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp olive oil
  • 1 chopped red onion
  • 1 tin chopped tomatoes
  • 1 cup vegetable stock
  • 1 cup pasta shells (you can substitute with rice)
  • A handful of green beans

Method:

  • In a pot boil the pasta for 20 minutes on a high heat
  • The green beans can either be sautéd or oven-roasted
  • In a saucepan on high heat, sauté the mushrooms and onions in olive oil till they are browned
  • Add in the garlic and ginger, stir in
  • Drain the chickpeas and add them to the pan
  • Brown the chickpeas for a few minutes, add the tin of tomatoes and the vegetable stock
  • Lower the heat of the pan and add in the masala spice, stir well
  • Simmer the curry for about 10 minutes

3 thoughts on “Durban Chickpea Curry Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s