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Before you jump to Chickpea Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already realize that the body requires a heart that is strong and healthy. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already know that getting regular exercise and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, though, that there are a number of foods that can help you have a healthy heart? Go on reading to learn which foods are beneficial for your heart.
Fish is among the heartiest meats out there. You’re probably already aware of this as your physician has instructed you to eat some fish two times or threee times a week. This is basically true if there are some issues with your heart or if your heart is in not too good a shape. Be aware that fish contains a lot of Omega 3’s which are what enables your body to process unhealthy cholesterol. Try consuming fish in two meals every week.
There are tons of foods that you can add to your diet that will be good for your body. The truth is that everything that we’ve talked about here can help your body in a variety of ways. They are especially great, though, for promoting a healthy heart. Try introducing these heart-healthy foods into your diet every day. Your heart will thank you for it!
We hope you got insight from reading it, now let’s go back to chickpea curry recipe. To cook chickpea curry you need 18 ingredients and 20 steps. Here is how you achieve it.
The ingredients needed to make Chickpea Curry:
- Use 2 tbsp cocnut oil
- Get 3 grams caraway seeds
- Use 4 clove garlic (4 cloves=10-17g)
- Get 2 medium onions (ca. 190g)
- Prepare 30 grams peeled and slices fresh ginger (ca. 2 thumb-sized piece
- Get 5 grams oil
- Get 3 grams ground cinnamon (3g=1tsp)
- Prepare 5 grams turmeric (5g=1tsp)
- Provide 3 grams curry powder (3g=1tsp)
- Get 2 grams pepper (2g=1/2tsp)
- You need 4 grams ground coriander (4g=1tbsp)
- Get 2 medium quartered tomatoes (ca. 190g)
- Provide 13 grams salt (13g=2tsp)
- Use 6 grams sugar (6g=1tsp)
- Prepare 425 grams drained chickpeas
- Provide 200-400 grams boiling water
- Prepare for a creamier taste:
- Take substitute ½ water with coconut milk
Instructions to make Chickpea Curry:
- In large frying pan heat enough oil of your choice to cover the bottom
- Gently let caraway get hot and pop (lid might be helpful), but never let them burn
- Garlic, onion and ginger into tmx and chop at 6 for 5sec
- Add oil to tmx and program heat "varoma" for 3min at speed 1
- Scrape down sides
- Add cinnamon, turmeric, curry powder
- Heat "varoma" for 4min at speed 1
- Add cayenne or other spicy herb like chili or hot pepper and coriander
- Blend for 3sec at speed 2.5
- Add tomatoes, salt and sugar
- Blend at 5 for 5sec and heat "varoma" 2min speed 1.5
- Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies) - - https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies
- Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)
- Add chickpeas to frying pan
- Mix well together and heat up to lower medium
- Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan
- Cover and let simmer until consistency is to your preference
- While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!
- Served with rice this is a lovely main dish
- Chop fresh cilantro and add to dish, stir, serve
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