Ingredients with Measurements:
- 2 cups of cooked chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 tbsp of Khamrashi spice blend
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- 1 tsp of salt
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 tbsp of olive oil
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the Khamrashi spice blend, cumin powder, coriander powder, turmeric powder, and salt. Stir well and cook for 1 minute.
5. Add the can of diced tomatoes and vegetable broth. Stir well and bring to a boil.
6. Reduce the heat to low and add the cooked chickpeas. Simmer for 15 minutes until the sauce thickens.
7. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 32g
Protein: 9g
Fiber: 9g
Substitutions for ingredients:
- You can use canned chickpeas instead of cooked chickpeas.
- You can use chicken broth instead of vegetable broth.
- You can use any other spice blend instead of Khamrashi.
Variations:
- You can add diced potatoes or carrots to the curry for extra texture.
- You can add coconut milk for a creamier texture.
- You can add diced chicken or tofu for extra protein.
Tips and tricks:
- You can make the Khamrashi spice blend at home by mixing equal parts of cumin, coriander, turmeric, and paprika.
- To make the chickpeas more tender, you can soak them overnight before cooking.
- You can serve the curry with rice or naan bread.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it becomes hot.
Presentation ideas:
Serve the curry in a bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Roasted vegetables or a salad
Troubleshooting advice:
- If the curry is too thick, you can add more vegetable broth.
- If the curry is too thin, you can simmer it for longer until it thickens.
Food safety advice:
Make sure to cook the chickpeas and the curry thoroughly to avoid any foodborne illnesses.
Food history:
Khamrashi is a spice blend commonly used in Indian cuisine. It is made of cumin, coriander, turmeric, and paprika.
Flavor profiles:
The Khamrashi spice blend gives the curry a warm and earthy flavor with a hint of sweetness.
Serving suggestions:
Serve the curry hot with rice or naan bread.
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Region: Indian