You’ll never want to take recipes like our Chhole (Chickpea Curry) and Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce out of your meal rotation. This healthy Indian recipe is a flavorful ...

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

In a large skillet sauté onion in olive oil until translucent over medium heat, about 5 minutes. Add garlic, lemon zest salt and spices and cook until fragrant, about 1 minute. Add chickpeas and ...

Season the curry with salt and pepper. Serve immediately with the rice. In September 2023 this recipe was costed at an average of £2.67 when checking prices at four UK supermarkets. This recipe ...

and enlisted my mom's help over video chat to master an easy vegetarian recipe. I started with chana masala, sometimes referred to as chole masala, which translates to spicy chickpea curry.

Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both.

Method Heat the oil in a large saucepan and sauté the onion and garlic gently for a few minutes, until they have softened.

At first thought, we think of homemade hummus and a chickpea curry, but for the foodies among us, this won’t cut it. The ethos of That Sounds So Good focuses not only on making recipes easy ...

Add your dry spices, turmeric, cumin and curry powder and stir ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.

Toast the curry powder in a dry ... You can eat this immediately, but it tastes best if you leave it at room temperature for at least an hour, so the flavours have time to blend.

Heat the oil in a frying pan. Sauté the onion, until transparent. Add the garlic. Add the curry powder and cook for 2 minutes. Add the tomatoes, drained chickpeas and stock and bring to the boil.

My version of a very simple light summer curry - one pot and full of flavour. Make it the day before and it will taste even better. For this dish I salt the aubergine. Feel free to add other ...