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How to Prepare Tandoori Chickpea Curry

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As much as I love chicken, especially when it comes to curries (salans) I sometimes crave a quick and easy vegetarian dish.

They’re insanely quick to make and require minimum cooking. Perfect for when you’re tried after work/uni or just feeling a bit lazy (ain’t nothing wrong with that, boo).

It’s very different to your traditional Pakistani ‘chollay’ recipe, but it’s much quicker and still pretty yummy!

I love having mine with some boiled rice & a nice dollop of yogurt to cool down a bit of the spiciness.

To give these chickpeas a tandoori flavor you can make your own spice blend, or even buy a pre-made one.

My recipe for tandoori spice blend is as follows:
- 3 tablespoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ginger powder
- 2/3 teaspoon chilli (cayenne) powder

*Add chilli powder according to the your & your families’ spice tolerance*


How to Prepare Tandoori Chickpea Curry


Recipe and Photo Source: maleekasmeals


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