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15 minutes

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20 minutes

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Chickpea recipes

Chickpea and cashew curry

20 minutes

Chickpea and cashew curry

Serves 3 - 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 tins chickpeas, rinsed and drained
1 large onion, chopped
Peanut oil
3 fat cloves garlic, crushed
1 teaspoon crushed ginger
1 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 split fresh red chilli
Salt to taste
1/2 cup coarsely chopped salted roasted cashews
Coriander leaves for garnishing
Brown or basmati rice for serving
1 tin (400g) coconut milk

Method

Soften the onion in 1 or 2 tablespoons of peanut oil.

Stir in the garlic, ginger and spices for barely a minute until fragrant, and then stir in the coconut milk and bring to a bubble.

Add the drained chickpeas, chilli and a little salt and stir.

Reduce the heat and simmer for about 15 minutes.

Check seasoning. Serve over steamed rice, sprinkled with cashews and coriander leaves.

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Stuffed cabbage leaves

Fresh herb and tomato pasta

Grilled chicken, pancetta and dried apricot skewer

Sweet dried fruit pickle

Dried pear and buttermilk panna cotta

Moroccan rubbed lamb chops with pumpkin couscous

Spaghetti sole

Wok fried duck and Asian greens

Grilled chicken sausage on warm cabbage

Chickpea and cashew curry

Chickpea and cashew curry

Ingredients

Method