Hi guys hows it going welcome to myvirginkitchen i'm back again with Bini from the Sweet Cumin
Cookery School and today we're showing you how to make a delicious chickpea curry.
This recipe goes amazing with the rice we made on the very last video there's a playlist
we made check it out at the end or if you are feeling lazy just click on this box if
you have annotations turned on.
So all the ingredients you are gonna need today are right here so hit pause on the video
when Bini clicks her fingers.
We've got a curry to make.
Ok the first thing we are going to do is add the oil to the pan.
Is that olive oil? that is vegetable oil.
Right so with that pan nice and hot we have got some spices.
So first thing going in is the cassia bark, that's a crazy looking thing.
It's part of the cinnamon family so it has a lovely sweetness to it we'll wait for this
to sizzle once it starts to sizzle we'll add in the garlic.
Oh it's starting to sizzle, yep it will go from a white to a lovely brown colour.
Next is the cumin seed, like so.
Like before they're gonna sizzle into the pan and oil and go from a green colour to
a brown.
In goes the onions.
So what Bini's doing is caramelising the onions and this is your chance if you wanna real
sweet kinda feel you can just cook them a lot longer get that real nice funky colour
right.So we'll up the lid on reduce that heat to a simmer, so like that.
And we'll let them soften and sweeten.
So we've got some time to kill while the onions are cooking away and there's some spices there
left over and we're just gonna mix them together right?
We are yep it's important to do that - i'll tell you what we've got - coriander and cumin,
garam masala, tumeric, chilli powder and salt.
Fantastic so we just merge it together to make one big spice?
Yes, there we go give them a good mix.
Here's the onions ok they look good loving that colour, all caramelising beautifully
- wow.
Next stage our spices are all mixed up in the corner from before, yep.
So it's the ginger and garlic going in and we'll cook that off.
You can see now that the ginger and garlic is beginning to brown at the base of the pan
- can you see?
Yeah, that is looking amazing.
Next is the dry spices push those in, they're gonna love that going on there.
Stir that through.
And then, it's the tinned tomatoes so just a standard tin?
yep a 300ml tin of plum tomatoes.
I've got to say right now the smell is incredible right down there i'm struggling to hold the
camera so what are we putting in next?
next is the coriander.
Coriander ok, cool.
So you can see the little volcano bubbles on the surface that's when you add your main
ingredient in whatever you decide this could be what would you put in your base curry?
This is like a base sauce that's a quick thing to do, you can see all the oils coming to
the surface ok and that's only been 2-3 minutes right yep so it's over a medium to high temperature
and then you decide what you're going to put in so we'll plonk in chickpeas, drained from
the tin nice and cheap and cheerful they are yeah.
What i'm gonna do is put in 100ml of hot water first, there we go and then give it a stir.
Oh the smell is incredible!
Add another 100ml, give it another good stir.
So it's a little watery at the moment?
Yeah, and that basically will allow the chickpeas to absorb the water and also allow them to
cook.
Put the lid on and cook for 20 minutes on a simmer.
It's been 20 minutes Barry we're ready for our chickpea curry.
Amazing.
We'll use the back end of a wooden spoon and squish like so, oh splattered chickpea!
Ok we know that's cooked and also you can see some oil coming to the surface, oh yeah
wow look at that!
Spoon it into a bowl.
And top with fresh coriander.
This recipe would go great with Bini's rice recipe you saw on the last video in the playlist,
if you didn't check out the playlist by clicking the bowl or wait for the links at the end.
But that is how you make my delicious chickpea curry.
Wow those chickpeas are so soft, so many levels of flavour in there, it's kinda hot, but kinda
not - it's teasing you!
Taste that coriander in there?
Yeah there's like a nuttyness too, oh my gosh i'm loving it, it's cheap, it's easy, it's
quick, it's simple and it's fun and if you want more recipes like that or if you want
to stalk Bini check out www.sweetcumin,co,uk, Her Twiiter & Facebook and we'll see you again
next time.
Bye!