CHICKPEA CURRY RECIPE INREDIENTS: (2 ruo 3 servings ihe dị ka.)

• 2 iko (gụnyere mmiri mmiri) / 1 Can (540ml Can Low Sodium) - Chickpeas esiri ya na mmiri mmiri esi nri chickpea (aquafaba)
• 3 ngaji mmanụ oliv ma ọ bụ mmanụ esi nri nke oke
• 2 akwụkwọ mmiri
• 1+1/2 iko / 200g Eyịm - bee nke ọma
• 1 ngaji galik - nke a kpụrụ akpụ (galik cloves 4 ruo 5)
• 1/2 ngaji ginger - bee nke ọma (1/2 inch ginger)
• 2 ngaji nke tomato tapawa ma ọ bụ ka ọ nụrụ ụtọ
• 1 teaspoon ala cumin
• 1 ngaji ntụ ọka coriander
• 1 Teaspoon paprika (A naghị aṅụ sịga)
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Ground ose Black
• 1/2 ruo 1/4 Teaspoon Cayenne ose ma ọ bụ Chili ntụ ntụ (Nhọrọ)
• 140g / 3/4 iko Tomato (1 tomato ọkara)
• 1/4 iko / 60ml Mmiri ma ọ bụ dị ka achọrọ
Nnu ka ọ nụrụ ụtọ (m gbakwunyere ngụkọta 1 teaspoon nke nnu Himalayan pink (1/4 tsp mgbe ị na-eghe yabasị + 3/4 tsp na chickpeas)
• 1/4 Mpekere shuga (ejila m shuga okpete)
• 1/2 Teaspoon Garam Masala

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