Grilled Courgette and Chickpeas Curry:
Grilled Courgette and Chickpeas Curry:

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, grilled courgette and chickpeas curry:. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Grilled Courgette and Chickpeas Curry: is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Grilled Courgette and Chickpeas Curry: is something which I have loved my entire life.

We hope you got insight from reading it, now let's go back to grilled courgette and chickpeas curry: recipe. Here is how you cook it. Slice the courgettes in half and then Thinly slice the courgettes lengthways. Heat a heavy frying pan or griddle pan over a high heat.

To get started with this particular recipe, we have to first prepare a few components. You can cook grilled courgette and chickpeas curry: using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Courgette and Chickpeas Curry::
  1. Get 6 Courgette cut it into lengthways
  2. Take 1 1/2 cup Chickpeas boiled & drained (you can use 1 canned of chickpeas)
  3. Get 4 fresh Tomatoes chopped (1 canned chopped tomato)
  4. Make ready 1 tsp Salt or to taste
  5. Prepare 1 tsp Red chilli powder
  6. Make ready 1 tsp Red chilli flakes
  7. Prepare 1/2 tsp Turmeric powder
  8. Make ready 1/2 tsp Coriander powder
  9. Get 1/2 tsp Garam Masala powder
  10. Make ready Oil as required
  11. Get 1 Lemon
  12. Prepare Green chillies
  13. Make ready Fresh coriander

Supergolden Bakes This hearty vegetable curry recipe is packed with aubergine, courgette, chickpeas and topped with grilled halloumi. Easy to make, super delicious and slimming friendly too! Drain the chickpeas and place in a saucepan. Drain and set aside to cool.

Instructions to make Grilled Courgette and Chickpeas Curry::
  1. Soak the chickpeas in cold water overnight. - Drain the chickpeas and place in a saucepan. Cover with cold water and bring to the boil over a high heat for about 45 minutes or until tender. Drain and set aside to cool.
  2. Slice the courgettes in half and then Thinly slice the courgettes lengthways. Heat a heavy frying pan or griddle pan over a high heat. Brush the courgettes with oil and chargrill for 1 to 2 minutes each side, until tender.Arrange the courgettes on a plate set aside.
  3. Take another pan add oil and onion sauté about 5-6 minutes then add tomato fry couple of minutes then add all dry ingredients fry till all tomatoes cook well then add chickpeas fry 3-4 minutes turn the gas slow and scatter over all courgette slice cover and simmer about 5 minute turn the heat off and squeeze 1 lemon juice garnish with green chilli & coriander. Serve with boiled rice / roti / naan.

Drain the chickpeas and place in a saucepan. Drain and set aside to cool. Add the courgettes, tomatoes and lemon zest and fry until golden and all the moisture has evaporated. Season with salt, pepper and lemon juice. Remove the pan from the heat.

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