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 Kashmiri 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