I was going to try to make some pun about "chick(pea)s" for the title of this recipe in order to try and tie it in with metal somehow. For the good of all humanity, I decided against it.
I once read that the way to learn how to make proper curries is to experiment with spice combinations until you find one that you like. I've found that to be very true - I use basically the same mix for chicken, beef and now the humble can of chickpeas. The latter is a cheap, healthy and quick-to-cook store cupboard essential, and the curry makes them a little bit more interesting! Also, if you don't like chickpeas you could probably do this with mushrooms.
This recipe will serve two average-sized headbangers with a bit left over for seconds.
- 2 x 400g cans of chickpeas
- 2 tbsps tomato puree
- 150g basmati rice ("easy-cook" rice is for retards)
- 3 tbsps Greek yoghurt (not the low fat crap)
- A medium sized chilli
- 2 x garlic cloves
- A medium sized onion
- 4 x cardamom pods
- 4 x cloves
- 2 x bay leaves
- Salt and freshly ground black pepper
- 2 tbsps vegetable oil
- Juice of one lemon
And for the powdered spice mix:
- 1 x tbsp chilli powder
- 1 x tbsp turmeric
- 1 x tbsp ground ginger (use fresh if you prefer)
- 2 x tbsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp cinnamon
- Put the basmati rice in a pan with some cold water. Drain it after 20 minutes and put it back in the saucepan with fresh water (you want a ratio of roughly 1 part rice to 1.5 parts water). Add a little salt and bring it to the boil, then turn the heat right down and cover it for about 10 minutes - this will enable the rice to steam and make it nice and sticky. Drain it if necessary and leave it to rest for about 15 minutes while you get on with the curry.
- Meanwhile, simmer the chickpeas in the water that comes in the cans for 3-4 minutes, then drain them, put them back in the pan and set them aside.
- Finely chop the garlic and chilli - leave the seeds out if you want a milder version (pussy). Chop the top off the onion and peel it. Bring all the powdered spices together in a bowl. The idea is that you get everything ready to go for the next stage as you won't have time to faff.
- Make a masala - heat some oil in a non-stick wok on a medium heat and add the bay leaves, garlic, chilli, cloves and cardamom. When it's fragrant (which should take about 30 seconds) grate the onion into the wok and stir it well. When the onion has softened add the powdered spices and seasoning, stirring it in well and adding a bit more oil if necessary. When the powdered spices are fragrant, which should take about 10 seconds, stir in the tomato puree and then the chickpeas, lemon juice and yoghurt.
- Cook the curry through for a few minutes, check the seasoning and serve it with the rice (or naan bread if you prefer).