Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, chickpea soya curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

This protein-rich combination of chana and soya is sure to steal the show, as the texture and flavours will be loved by everybody young and old. EASY coconut curry with chickpeas and Indian spices. A classic easy coconut curry with chickpeas, inspired by Indian flavors.

Chickpea Soya Curry is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chickpea Soya Curry is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chickpea soya curry using 21 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea Soya Curry:

1. Get Oil
2. Get Chickpea / Kabuli chana
3. Get soya chunks
4. Make ready Cumin seeds
5. Prepare bay leaf
6. Take Onion chopped
7. Get Green Chilli slit
8. Prepare Curry leaves chopped
9. Make ready ginger garlic paste
10. Get Large tomato chopped
11. Make ready kashmiri red chilli powder
12. Take Turmeric powder
13. Get Cumin powder
14. Take coriander powder
15. Prepare Fennel powder
16. Prepare Garam Masala powder
17. Take crushed peppercorns
18. Prepare Asafodita/ Hing
19. Take Coriander leaves chopped
20. Prepare Salt
21. Make ready Water

Chickpeas and soya granules cooked together with some masalas makes a delicious curry. Healthy and protein-rich soya granules taste best with any roti Go ahead give it a try. Chickpeas are simmered in a fragrantly spiced curry sauce mixture and garnished with fresh cilantro. This chickpea curry is the ultimate healthy and easy weeknight dinner!

Instructions to make Chickpea Soya Curry:

1. Wash the chickpea 2-3 times and soak them overnight or atleast 4-6 hours. Drain the water and pressure cook them with some water and salt for 3-4 whistles. Be careful not to turn them mushy but just soft. Once pressure released drain and keep aside. Reserved the water for the curry.
2. Wash the soya granules well. Take warm water, add the washed soya chunks, cover and keep aside till further use. Just before adding to the curry drain thr water and squeeze off the water nicely.
3. Heat oil in a pot. Add cumin seeds and bay leaf and let the seeds crackle.
4. Add in the chopped onions, curry leaves and green chilli, saute till onion turns soft.
5. Add in the ginger garlic paste and saute till the raw smell goes away and onion starts to brown.
6. Add in the chopped tomatoes and saute till it turns mushy.
7. Add in the masala powders – kashmiri chilli, turmeric, cumin, coriander, fennel, Garam masala, crushed pepper, asafoedita and saute for a min.
8. Add in the drained cooked chickpea, soya chunks, salt to taste, mix well with the masala and cook for about 5 mins.
9. Add in water as requirrd and cook for 10-12 mins. Adjust the gravy consistency as per your requirements and add chopped coriander leaves and take off the heat.
10. Enjoy with rice or any flat bread.

It's actually similar to chana masala, the traditional Indian. This Chickpea Curry has become one of my favorite meals. It's super quick to make and packed with flavor! Chickpeas make a wonderful base for curry because they are ready immediately. Chickpea Curry - a light and hearty vegetarian dish with complex and deep flavors using ingredients that are readily available in your pantry.

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