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Linda Mccartney Curried Chick Peas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely dish of curried chick peas, very flavorful and light. It makes a wonderful vegetarian meal to serve with rice and perhaps a salad. (I serve mine with a mini plum tomato, feta and black olive salad).

A lovely dish of curried chick peas, very flavorful and light. It makes a wonderful vegetarian meal to serve with rice and perhaps a salad. (I serve mine with a mini plum tomato, feta and black olive salad).

Ingredients

Serves: 2-3

Metric Cups
  • 400 grams chickpeas
  • 2 tablespoons olive oil
  • 2 onions (cut in half and thinly sliced)
  • 3 cloves garlic
  • 2 tablespoons sesame seeds
  • 1 tablespoon curry powder
  • 1 pinch of salt
  • 3 tablespoons lemon juice
  • 1 teaspoon light soy sauce
  • 3 tablespoons chopped fresh parsley
  • 14⅛ ounces garbanzo beans
  • 2 tablespoons olive oil
  • 2 onions (cut in half and thinly sliced)
  • 3 cloves garlic
  • 2 tablespoons sesame seeds
  • 1 tablespoon curry powder
  • 1 pinch of salt
  • 3 tablespoons lemon juice
  • 1 teaspoon light soy sauce
  • 3 tablespoons chopped fresh parsley

Method

Linda Mccartney Curried Chick Peas is a community recipe submitted by paola78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oil and fry onions and garlic for about 15 minutes on very low heat till soft.
  • Add seeds, kerrie and salt if desired. Fry for another 5 minutes.
  • Drain chick peas and save 1 1/4 dl fluid. Add a can and a half of the peas and the liquid and stir till liquid is evaporated.
  • Add lemon juice, soy sauce and parsley and stir well.
  • Serve over warm, brown rice. Accompany with salad.
  • Heat oil and fry onions and garlic for about 15 minutes on very low heat till soft.
  • Add seeds, kerrie and salt if desired. Fry for another 5 minutes.
  • Drain chick peas and save 1 1/4 dl fluid. Add a can and a half of the peas and the liquid and stir till liquid is evaporated.
  • Add lemon juice, soy sauce and parsley and stir well.
  • Serve over warm, brown rice. Accompany with salad.
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