CHICKPEA CURRY NHYEHYƐEƐ NHYEHYƐEƐ: (2 kɔsi 3 a wɔde ma bɛyɛ)

• Nkuruwa 2 (nsuo no ka ho) / Toa 1 (540ml Can Low Sodium) - Chickpeas a WƆANOA NE CHICKPEA NSUO A WƆANOA (aquafaba)
• 3 Tablespoon Ngodua Ngo anaa Nnoa ngo a wopɛ
• 2 Bay nhaban
• 1+1/2 kuruwa / 200g Ayɛyɛdeɛ - a wɔatwitwa no yie
• 1 Tablespoon Garlic - a wɔatwitwa no yie (garlic cloves 4 kɔsi 5)
• 1/2 Tablespoon Ginger - a wɔatwitwa no yie (1/2 inch ginger)
• 2 Tablespoon Tomato Paste anaasɛ sɛnea wopɛ
• Kumin a Wɔayam no Teaspoon 1
• 1 Teaspoon a Wɔayam Coriander
• Paprika Teaspoon 1 (WƆNNYƐ SIgaret)
• Tumeric Teaspoon 1/2
• 1/2 Teaspoon Ɛmo Tuntum a Wɔayam
• Cayenne Ɛmo anaa India Chili powder Teaspoon 1/2 kosi 1/4 (Wɔpɛ)
• 140g / 3/4 Kuruwa Tomato (tomato a ne kɛse yɛ mfinimfini 1)
• 1/4 Kuruwa / 60ml Nsuo anaa sɛdeɛ ɛhia
• Nkyene sɛnea ɛyɛ dɛ (Mede Himalayan nkyene pink teaspoon 1 kaa ho (1/4 tsp bere a merehyew ayɛyɛde + 3/4 tsp akɔ chickpeas no mu)
• 1/4 Teaspoon Asikre (Mede cane asikre adi dwuma)
• Gram Masala a wɔde yɛ Teaspoon 1/2

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