Here is the recipe for a Chickpea curry as enjoyed by the attendees of our Indian Cookery Demonstration
For 4 people
1 tin chick peas (approx 400g)
1 large potato (or 4 small ones)
1 small onion
2 gloves garlic
1 deseeded chilli (optional)
1 sprig of coriander
1 tablespoon of cooking oil (not olive oil)
2 dessertspoons of curry powder
½ pint water (or vegetable stock)
Fry the onions, garlic and chilli. When soft add the curry powder, let it fry gently for approximately 5 minutes.
Cut the potato in cubes and add, frying for 7 minutes.
Drain the chick peas and add to the pan.
Pour in the stock and simmer on a low heat until the potato is cooked.
Add the coriander and stir just before cooking is completed.