Today I'm cooking with Chenelle the visually impaired way. I share my chickpea curry masala recipe with anyone that loves chickpea curry. Ingredients are: two cans of chickpeas, one can of diced tomatoes, one chopped onion, five clothes of chopped garlic, 2 tablespoons of extra-virgin olive oil, 1 tablespoon cumin, 1 tablespoon Masalo powder, 1 tablespoon paprika, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 teaspoon thyme, 1/2 teaspoon ground black pepper, 1 teaspoon sea salt, 1 teaspoon lemon zest, two handfuls of cilantro, two handfuls parsley flakes 1 cup of coconut milk and one cup of rice. Place coconut milk and diced tomatoes into blender until puréed place garlic onion and seasonings along with extra-virgin olive oil into pan 5 to 7 minutes for garlic and onions to cook until translucent and seasonings mix well add chickpeas along with 2 cups of vegetable stock or water to skillet along with purée blend salt rice for 15 minutes before rinsing three times. Afterwords add rice into skillet with remaining ingredients let cook on medium high for 15 minutes then reduced to low to let simmer for remaining five minutes and parsley flakes and cilantro into kill it mix well before serving. This recipe seats 4 to 6 people. Please follow, share, review the podcast on Apple podcast or anywhere where podcast or download it. Thank you so much for your support
