Drain the chickpeas (garbanzos), rinse them under cold running water and drain again. Dry them thoroughly in a clean dish towel. Toast the curry powder in a dry, unoiled skillet over a medium-low ...

Boil the chickpeas with water (add salt to taste) until soft. Once the lentils are cooked, add the onions, chillies, curry powder, coriander and tomato. Cook until there is little or no water left ...

In a large bowl, take boiled chickpeas and add yoghurt, ginger-garlic paste, fenugreek seeds, garam masala, turmeric powder, coriander powder, red chilli powder, chaat masala, black pepper powder, and ...

Pour in the tomatoes and coconut milk, bring to a boil then add pumpkin and chickpeas. Reduce the heat ... on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander.

Among the many festivals and observances that adorn the Hindu calendar, the month of Purattasi stands out as a time of ...

To keep things simple for this recipe, we're using ready-made curry powder with some extra ground cumin ... Also for convenience, use canned chickpeas, which only need to simmer for a few minutes to ...

The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas. In a big saucepan, combine the chickpeas with 2 1/2 ...

2. Add a little more oil and curry powder, continue cooking for 30-60 seconds. 3. Add drained chickpeas, tomatoes, chilli (if using), and ½ can of water. Simmer away, partially covered ...

Preheat oven to 400 degrees. Spread chickpeas out on a baking sheet and drizzle with enough olive oil to generously coat. Season with salt and bake until chickpeas are crisp and golden ...

You may also like Vegan BBQ recipe ideas ... Add the coconut cream and chickpeas, cook for 10 minutes or until the curry thickens slightly. Remove from the heat and stir through the spinach.