Chickpea Jalfrezi with Boiled Rice

chickpea jalfrezi recipe

chickpea jalfrezi recipe

Chickpea Jalfrezi curry with Boiled Rice. Serves four. Works even better if you use chickpeas you have cooked yourself.

  • 2 tins chickpeas
  • 1 large onion finely sliced
  • 1 tin chopped tomatoes
  • 1, 2 or 3 chili peppers, depending on how hot you would like it, finely chopped
  • 1 inch root ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 cardamom pods
  • 3 cloves
  • 1 bay leaf
  • Salt and pepper
  • low calorie cooking oil spray
  • 1 large green pepper sliced
  1. In a large wok… Spray the pan thoroughly with plenty of cooking oil spray.
  2. Add the cardamoms, cloves and bay leaf and heat on a moderately high heat for a couple of minutes until the ingredients begin to sizzle.
  3. Add the chili and ginger and heat for another couple of minutes, stirring well.
  4. Add the garlic and then the onion, stir well and cook until the onion has browned a little.
  5. Drain the chickpeas and add to the pan, and heat through for several more minutes.
  6. Season with salt and pepper and add the spices; turmeric, garam masala, coriander and cumin, mix well and cook for a couple of minutes more.
  7. Add the tomatoes and a little boiling water and cook until the mixture has thickened down to a rich paste.
  8. Add the green pepper and cook for another five to ten minutes until the pepper has softened a little.
  9. Serve with plenty of boiled rice.
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