Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chickpea curry with tamarind onion and celery. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chickpea curry with tamarind onion and celery is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Chickpea curry with tamarind onion and celery is something that I’ve loved my whole life.
Add half the veg stock to the mix. Then rinse your celery and chickpeas add them to the pot with the rest of the stock. Add the chopped tomatoes, peas and spices.
To get started with this recipe, we have to prepare a few components. You can have chickpea curry with tamarind onion and celery using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chickpea curry with tamarind onion and celery:
- Take 1 and1/2 can of chickpeas drained and rinced in collander
- Make ready 2 medium white onions
- Make ready 3/4 can well chopped tomato tin or fresh (deseed as desired)
- Take 2-3 celery sticks can include florets
- Prepare 6 seeded dry tamarind or about 3 tbspn pure tamarind paste
- Take Handful corriander leaves and fresh green stalks
- Make ready 1 tbspn Zaatar dried herbs spice or similar like tyme
- Make ready 2 cups or more water
- Prepare 5-6 tblspns cooking oil
- Prepare Spices..about 2 tspn curry powder. 1/2 tspn tumeric
- Take Spice 1 tspn corriander powder or some cumin powder if dont have
- Prepare 1 tbspn salt
- Take Dried chili flakes (more or less as optional)
- Make ready Garlic 1 tspn(also can reduce as desired)
- Prepare 3 medium Potatoes choped.(optional as brings texture balance)
Place the chickpeas and water in the slow cooker. Puree the onion, ginger, garlic, chillies, cumin, coriander, yoghurt, garam masala and tamarind paste in a food processor. In a large, heavy-bottomed pot, combine oil and onions over medium-high heat. Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin.
Instructions to make Chickpea curry with tamarind onion and celery:
- Set up your tools and spaces / surface and start working on the preps.onions peel chop.also wash celery and peel just outer stringy parts and chop similar size to onions
- Prep the tamarin by soaking briefly while you can carry on wirking on other preps or steps adding about 1/4 cup hot water in the dry in order to soften it..you can slightly pinch it while water is warm not hot
- Add oil in the pan and warm it in medium heat.add the onions and celery
- While mixture is browning evenly..you can do other simple preps.. chop the corriander rince set aside..collect your spice in your container.chop the potato if using it.can omit if prefer…also can open can of chick pea place in calander, drain& quick rince under water.
- After..stir the onions when golden brown but not burnt.add in spices..stir and start inhalling the lovely aromas…stir not to burn the spice.can put pan aside or reduce heat if start caramelising too fast
- Now can add the tomatoes..stir and simmer while breaking down with wooden spoon time to time..cover and simmer about 4 minutes in medium heat until nice caramelisation and tomotoes starting to cook.you can put things away or tidy up while waiting
- After simmer of mixture Add pototoes at this stage and some water to cook potaotoes.or can skip potato and add tamarin made up by sieving the soaked tamarin and adding the thick tamarin product in the pan.see next step and pic for this
- After the potatoes are half cooked or more…can add now the chickpeas and the rest of water enof to cover the mixture.simmer again until chkpeas tender and the curry has enof sauce…
- Time for our tamarind.. ingredient that adds another depth to the dish..its sour and bit sweet too.(you can find out more about tamarin also in terms of health benefits and you can try it out in other recipes and see hiw it works in them).
- Now add corriander and stalk again rinced in collander and chopped…simmer for as much as needed..if bit dry can add bit more water aor can leave it without lottz ov souce..please taste salt as you go and can add bit more spice if desire more kick etc…..bismillah and enjoy
Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper. Place the diced onion in a small bowl and cover with cold water. Best of all, chickpeas are super versatile and delicious! Make Ahead Chickpea and Celery Salad for the Fridge. This Chickpea and Celery Salad is a great make-ahead salad you can prepare when you are meal prepping for the week ahead.
So that’s going to wrap it up for this special food chickpea curry with tamarind onion and celery recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
