Chickpea curry recipe

• 400 g (14.1oz) dried chickpeas, soaked overnight
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 x 2.5cm piece of cinnamon stick
• 2 green chillies, sliced
• 10 -12 curry leaves
• 2 tomatoes, chopped
• 2 tablespoons dried shrimps, crushed or powdered
• 2 tablespoons finely chopped coriander leaves
• 1 tbsp lime juice
• 1 pinch salt
• 1 red chilli, to garnish (optional)
• 4 garlic cloves, peeled
• 1 tablespoon chopped fresh ginger
• 1 teaspoon mustard seeds, soaked in warm water for 2 hours to so?en
• 2 tbsp coconut milk
• 6 tablespoons grated fresh coconut or unsweetened desiccated coconut

1. Drain the chickpeas and put them in a pan with fresh cold water to cover generously.
2. Bring to the boil and boil for 10 minutes, then simmer for 60-90 minutes until the chickpeas are tender.
3. Drain well.
4. Blend or pound together the coconut paste ingredients.
5. Heat the oil in a pan and saute the onion with the cinnamon stick, green chillies and curry leaves until lightly coloured.
6. Add the tomatoes with salt to taste, stir well and cook until they start to break down.
7. Add the chickpeas, dried shrimps and chopped coriander.
8. Simmer, stirring frequently, for 5-8 minutes or until the chickpeas are hot.
9. Stir in the coconut paste and cook for a further 3-5 minutes.
10. Add the lime juice and garnish with the red chilli, if using, and serve.

chickpeas, vegetable oil, onion, cinnamon, green chillies, curry, tomatoes, coriander leaves, lime juice, salt, red chilli, garlic, fresh ginger, mustard seeds, coconut milk, coconut

Taken from www.lovefood.com/guide/recipes/20166/chickpea-curry-recipe (may not work)