Category: Quick

Creamy Chickpea Curry

For decades, my secret weapon for a quick, delicious vegetarian meal has been chickpea curry. Chickpeas, also known as garbanzo beans, are a type of legume that is widely cultivated for its edible seeds. They are one of the most popular and nutritious plant-based foods, commonly used in various cuisines worldwide. It’s perfect when I’m short on time but craving something hearty and flavorful.

Chickpea curry comes together with just a handful of basic spices and a splash of whipping cream for a luxuriously creamy texture, making it absolutely perfect to enjoy with fresh bread. You can either cook the chickpeas yourself or pick up a jar of ready-cooked chickpeas which can be ordered on amazon (known as Kichererbsen in German) or bought from the bigger supermarkets.

I always keep a stash of uncooked chickpeas ready to go. When I’m planning meals for the week, I soak them for a few hours and then use my amazing mini pressure cooker (available on amazon) to have them perfectly cooked in under 10 minutes.

Cooking Chickpeas

How to cook Chickpeas?

  1. Rinse and Soak:
    • In a large bowl, rinse the chickpeas in cold water.
    • Cover them with plenty of water. Ensure the water level is about 2-3 inches above the chickpeas as they will expand.
    • Soak for at least 8 hours or overnight
    • For quick method: bring chickpeas and water to a boil for 1-2 minutes. Remove from heat, and let it sit for 1 hour.
  2. Drain:
    • Drain the soaked chickpeas
  3. Cook:
    • Place the chickpeas in a large pot or a pressure cooker.
    • Add water until it’s 2 inches above the level of chickpeas. Also, add 1 teaspoon of salt.
    • Cover the pressure cooker with the lid and pressure regulator.
    • Cook on high until you hear 3 whistling sounds.
    • Turn off the heat and set aside the pressure cooker until all the pressure has dissipated on its own.
    • If using a pot: Once boiling reduce heat to low, cover the pot and let the chickpeas simmer for about 1 hour, or until tender. Check them periodically and add more water if needed to keep the chickpeas submerged.
  4. Check for Doneness:
    • Taste for tenderness. They should be soft but not mushy. IF they are not done, continue simmering for 10-15 minutes.

Tips:

  • Storage:
    • After cooking, chickpeas can be refrigerated for up to 5 days or frozen for up to 3 months.

For more vegetarian recipes

Paneer Dry with Nando’s Sauce

Beetroot Veg Puffs

Baingan Barta – Eggplant recipe

Tomato Rice – Aromatic Rice

chickpea recipe

Creamy Chickpea Curry

Sherryl Andria
Discover the rich and creamy chickpea curry, infused with whipped cream, tender chickpeas with a touch of spice. A must-try for quick, delicious meals on busy days.
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Indian, south-indian
Servings 4
Calories 1063 kcal

Equipment

  • 1 Pressure cooker optional

Ingredients
  

  • 1 cup chickpeas or cooked chickpeas or garbanzo beans
  • 2 tbsp Olive Oil
  • 1 medium onion thinly diced
  • 3 cloves garlic minced
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chili powder as required
  • 1 tsp vegetable powder optional
  • 100 ml tomato paste or 2 large fresh tomatoes, chopped
  • 2 tbsp lime
  • salt as per taste
  • 150 ml whipping cream / Schlag sahne (as required)
  • 2 tbsp light soya sauce
  • 1 tsp brown sugar /maple syrup
  • Fresh coriander for garnish

Instructions
 

  • Heat the 2 tbsp olive oil in a large pan over medium hear
  • Add the onions and saute until they are golden brown.
  • Add minced garlic and saute for a minute.

Add Spices

  • Add 1 tsp of garam masala, turmeric, coriander, chili powder and vegetable powder (if available) to the pan.
  • Stir well to combine and cook for 1-2 minutes, allowing the spices to release their flavors.

Add Tomato paste

  • Add the tomato paste and 2 tbsp lime juice for a touch of acidity. Stir and mix together.
  • If using fresh tomatoes, add it to the pan and cook for 5 minutes till they break down.
  • Pour in whipping cream and stir well.

Add Chickpeas

  • Add the cooked chickpeas to the pan and stir in to coat with the spice mixture.
  • Pour in soya sauce. Add sugar or maple syrup and salt to taste.
  • Bring the curry to a gentle simmer and let it cook till it comes to a boil. Stir occasionally.
  • Garnish the chickpea curry with fresh coriander.
  • Serve hot with your favorite flatbread, rice or naan.

Video

Keyword 30-Minute, Healthy, Quick, Vegetarian, Winter Recipe

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Tomato Rice – Aromatic Flavor

Sometimes I run out of ingredients or have no time to do last-minute grocery shopping with less time to make lunch or dinner, that’s when tomato rice comes in my menu😋. You see, one of the main reasons why this recipe hasn’t been posted up until now.  I have been preparing this for a year more than twice a month and on every occasion couldn’t find time to take pictures.

It’s been a while since my last post and I believe my loyal visitors must be wondering why. I have been out of the away to spend some quality time with family. While being away I have learnt few quick recipes that always come handy during busy days which I will be posting here in the coming weeks. Tomato Rice, has been the most loved recipe in my family and I think this recipe is underrated. It’s not only easy to prepare but a quick lunch or dinner ready in 30 minutes and easiest when prepared in a pressure cooker.

Tomato rice is best suited for quick last-minute what-to-cook lunch or dinner beacause tomatoes are always available in the fridge, aren’t they? A great idea for lunch box or picnic party.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

Basmati /Ponni rice / Langkorn Parboiled rice (German) or Parboiled rice / Turkish Rice – 1 cup / 275 g (*see notes)

Olive oil / Ghee – 1 tbsp

Bay leaf – 2 small, (optional)

Cinnamon stick – 2 inch

Cardamom – 2

Cloves – 4

Peppercorns – 5 (optional)

Onions – 1 medium, finely chopped

Tomatoes – 3 or 4 large, chopped (depending on serving portion)

Green chilli – 1 long, halved (if not, substitute red chilli powder)

Garam masala powder – 2 tsp

Coriander powder – 1 tbsp

Turmeric powder – 1/4 tsp

Chilli powder – 1 tsp (optional)

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Mint leaves – approx 20 leaves, washed (optional, but recommended for intense flavor)

Coriander – 3 stems or fist full, roots removed, washed & finely chopped

Water 2 cups

Salt as required

 

Directions

1. Rinse and soak basmati rice (I usually keep it for 5-10 minutes)  while preparing the first few ingredients (except coriander and mint). Not necessary to soak if you do not find time.

2. Heat olive oil or Ghee on medium heat, add cinnamon stick, cloves, cardamom, bay leaf and peppercorns. Stir fry for a minute or two then add onions, fry till slightly translucent.

Add tomatoes with 1/2 teaspoon salt. Cook and stir fry until it turns mushy and soft. Meantime prepare the mint leaves and coriander.

Initial stir-fry of spices

3. Add generous amount of spice powders such as garam masala, coriander, turmeric and chilli powders when the tomatoes are almost turning soft. Add ginger and garlic paste. Mix to combine.

Spice powders

4. Toss in coriander and mint leaves.

fresh herbs

5. Mix well and add rice with 2 cups of water (twice the amount of rice). Add salt and check if it needs more salt. Close with the lid along with the pressure whistle.

For basmati rice it requires just one whistle pressure, whereas for fatter rice (parboiled) that needs more time to cook it usually take 3-5 whistles.

Masala mix with rice

Turn off heat immediately. Let the pressure release on its own.

Tomato rice_quick recipe0397

We enjoyed our tomato rice with pan-fried fish 🐟 as a side 😍

Tomato rice_onepot_0406

 

 

Notes:

*For this particular recipe I used India Gate basmati rice. The German Ja brand of Langkorn parboiled reis goes very well with this recipe even without mint and bay leaf which required quick 4-5 whistles only. Tat brand Turkish origin rice takes approx 3 whistles until nice and fluffy.

*If using non-pressure cooker method: Continue cooking until the first part of step 5 by adding water to the rice. Once it has come to boil and the level of water has reduced, turn down heat and keep a constant eye so it doesn’t burn at the bottom. Cover with a lid and continue cooking for 3-4 minutes. If the water has compelelty dried up and the rice is almost done but still hard when tasting add 1/3 cup hot water and turn off the heat with the lid covered. The rice will cook in its own steam.

 

 

 

Hoping to know some of my frequent visitors 😊. Thank you for dropping by Delicious Sweet Aroma. Also, do not forget to check for updates on my facebook page here 👉 ‘Delicious Sweet Aroma‘.

 

Stay Healthy! Sherryl ✍

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Pork Ribs Recipe

It is my first preparation of a marinade for pork ribs which turned out as good as I expected. Previously, I had prepared pork ribs but it lacked some ingredient and marination time was less which is why I was reluctant to post it until now. I realized that this recipe turned out just the way I wanted. The excess marination gives it a nice roasted flavor with delicious, sweet and aromatic spice blend.

When marinating I initially thought the tomato ketchup would make it too sweet but it actually wasn’t sweet as it had a combination of other flavors. I really wouldn’t need to buy ready-made marinated pork ribs from the supermarket anymore, which I used to before, and they turned out too salty for me. This recipe just requires a few spices and its ready for the following day. It’s a perfect recipe even for a barbecue party and all you have to do is marinate the pork ribs few hours in advance.

 

Preparation time: 5 minutes (excludes marination)

Cooking time: 25 minutes

Ingredients

Pork ribs – 1 kg (1 lb 4 oz)

Vegetable oil / Olive oil – 1 tbsp

Garlic clove – 1 big, cut into half (or you can also add 1/2 tsp paste to the marinade & skip adding garlic clove when frying)

 

For marinade

Tomato ketchup – 2 tbsp or more if required depending on sweetness

Light soya sauce -2 tbsp

Chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp

Nandos peri-peri garlic sauce / sweet chili sauce – 1 tbsp

Salt -1/4 tsp

 

Directions

1. Wash the pork ribs and cut them into individual ribs.

raw pork ribs

2. Combine all the ingredients under marinade in a large non-metallic bowl.

marinade for ribs

3. Place them in a sealed zip-lock bag overnight or for 24 hours. Make sure you use all the excess marinade when placing them in zip-lock bags.

marinade for ribs sealed in a zip-lock bag for 24 hours

4. Heat a pan with 1 tbsp of oil, add garlic clove and fry it in the oil for 1 minute. Toss in the ribs along with the marination. Fry each side tossing and turning every 1 minute. Fry for 5-7 mins.

pan-fry for few mins before placing in the oven

5. In an oven set at 200 degrees Celsius (395 degree Fahrenheit). Put the ribs at the center on the oven rack. Set on Grill mode if you using an electric oven. Cook for 15 – 20 minutes turning the side once after 12 minutes.

6. Once its nicely roasted or browned, remove them from the oven and serve.

roasted pork ribs in the oven

 

Stay Healthy!

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