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We hope you got insight from reading it, now let’s go back to high protein chickpea curry recipe. You can cook high protein chickpea curry using 19 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook High Protein Chickpea Curry:
- Get Chickpeas or garbanzo beans (I used canned beans)
- Provide Canned whole tomatoes (or tomato juice)
- You need Onions (finely chopped)
- Prepare Green bell peppers
- Get Red bell pepper (if you have it)
- Take Carrot
- Provide Bacon (block)
- Provide Garlic (finely chopped)
- Prepare Butter
- Take to 2 tablespoons Curry powder
- Use Water
- Get Honey
- Prepare Bay leaves
- Prepare ◎Soy sauce
- Provide ◎Japanese style Worcestershire sauce
- Use heaping tablespoon ◎Ketchup
- Prepare Spices (optional, for even mroe flavor )
- You need couple of pinches each Cumin, garam masala, cardamon, coriander powders
- You need Balsamic vinegar
Instructions to make High Protein Chickpea Curry:
- Use canned chickpeas cooked in water, and whole canned tomatoes.
- Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas.
- Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized.
- Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes).
- Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas.
- Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn.
- When the moisture has evaporated and the stew has reached the consistency shown here, it's good.
- Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done.
- Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection.
- I served this with naan bread this time, but it goes well with rice too.
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