Guyanese Curried Chickpeas is a traditional Guyanan recipe for the classic curry of chickpeas in a Madras curry spiced base with hot chillies that's cooked down to almost dry. The full recipe is presented here and I hope you enjoy this classic Guyanan version of: Guyanese Curried Chickpeas.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
600g cooked chickpeas
2 tablespoons butter
1/2 medium onion diced
2 garlic cloves, minced
Habanero or Scotch Bonnet chilli minced, (or to taste)
2 tbsp Madras-style curry powder
375ml liquid (could be water, chickpea cooking liquid, vegetable stock or liquid from canned chickpeas
1 tablespoon lime juice (preferably from Mexican or Key limes)
salt and freshly-ground black pepper, to taste
Method:
Place a pan over medium heat. Once hot add the butter and when foaming use to fry the onions for about 4 minutes, or until soft and translucent.
Add the garlic and minced chilli, stir-frying for about 2 minutes, or until the onion is starting to turn golden and the garlic is fragrant.
Scatter over and stir in the curry powder then stir fry for another 2-3 minutes. Now pour in the liquid, bring to a boil, reduce to a simmer then cover and cook for 20 minutes.
Stir in the chickpeas, bring back to a simmer and cook for 15 minutes more, stirring frequently. The curry should, ideally, be almost dry by the end of cooking.
Adjust the seasonings to taste, take off the heat, stir in the lime juice and serve.
Click on the image, above to submit to Pinterest.