Ten Minutes to Serving Best Grilled Courgette and Chickpeas Curry:

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Grilled Courgette and Chickpeas Curry:

We hope you got benefit from reading it, now let’s go back to grilled courgette and chickpeas curry: recipe. To cook grilled courgette and chickpeas curry: you need 13 ingredients and 3 steps. Here is how you achieve that.

Below are the ingridients that are needed to prepare a heavenly Grilled Courgette and Chickpeas Curry::

  1. Get 6 of Courgette cut it into lengthways.
  2. Prepare 1 1/2 cup of Chickpeas boiled & drained (you can use 1 canned of chickpeas).
  3. Prepare 4 of fresh Tomatoes chopped (1 canned chopped tomato).
  4. Provide 1 tsp of Salt or to taste.
  5. Take 1 tsp of Red chilli powder.
  6. Take 1 tsp of Red chilli flakes.
  7. Take 1/2 tsp of Turmeric powder.
  8. You need 1/2 tsp of Coriander powder.
  9. Use 1/2 tsp of Garam Masala powder.
  10. Prepare of Oil as required.
  11. Provide 1 of Lemon.
  12. You need of Green chillies.
  13. Get of Fresh coriander.

Done with the ingridients? Here are the steps on producing Grilled Courgette and Chickpeas Curry::

  1. Soak the chickpeas in cold water overnight. Drain the chickpeas and place in a saucepan. Cover with cold water and bring to the boil over a high heat for about 45 minutes or until tender. Drain and set aside to cool..
  2. Slice the courgettes in half and then Thinly slice the courgettes lengthways. Heat a heavy frying pan or griddle pan over a high heat. Brush the courgettes with oil and chargrill for 1 to 2 minutes each side, until tender.Arrange the courgettes on a plate set aside..
  3. Take another pan add oil and onion sauté about 5-6 minutes then add tomato fry couple of minutes then add all dry ingredients fry till all tomatoes cook well then add chickpeas fry 3-4 minutes turn the gas slow and scatter over all courgette slice cover and simmer about 5 minute turn the heat off and squeeze 1 lemon juice garnish with green chilli & coriander. Serve with boiled rice / roti / naan..

Divide and serve with flaked almonds and chilli flakes if you want a bit. Add the courgettes, tomatoes and lemon zest and fry until golden and all the moisture has evaporated. Season with salt, pepper and lemon juice. Remove the pan from the heat. Pour the chickpeas into a bowl and, using a potato masher, crush lightly.

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