Mushroom Chickpeas curry

 I am getting sucked into the world of "shorts" lately on youtube. I know, I know...I am old enough to not get sucked up in there but sometimes when you don't want to do what you are supposed to do, and you just want to waste your time...thats the place to be...why TikTok is so popular.

This is one of the recipes I found on those shorts but with my own touches

Mushroom Chickpeas curry (Chickpeas and Mushrooms cooked in Indian spices)

Mushroom Chickpeas curry

Ingredients:

1. 1 can chickpeas drained
2. 8 oz mushrooms cleaned and sliced thick
3. 3-4 tomatoes depending on how big those are halved or quartered
4. 1 tablespoon each of coriander powder, chole masala
5. 1/2 teaspoon each of salt, chilli powder, cumin powder, 
6. 1 teaspoon ginger garlic paste
7. 1 tablespoon oil
8. 2 tablespoons plain yogurt
9. 2 green chillies sliced, 1 teaspoon ginger slicked into thin match sticks.
10. Handful of fresh coriander

In a pan add the tomato quarters or half and 1/2 cup water and cover and cook for 5-6 minutes. Peel the skin off and mash with a potato masher. Add all the spices and ginger garlic paste and cover and cook for 5 minutes. Reduce the heat to low. Add beaten yogurt and chickpeas and stir to combine and simmer covered for 5 minutes. Add mushrooms and stor to combine and cover and cook for 5 more minutes. Garnish with sliced chillies, ginger and coriander and enjoy with Zeera rice or roti

The same recipe like a Pirate would talk...written by GPT

Ahoy, me hearties! Gather 'round for a tale of culinary plunder, a recipe fit for a scurvy dog (in a good way, of course)! We're makin' a dish so flavorful, it'll make ye swab the deck with yer tongue!

First, ye'll grab yer pan, see? Toss in them tomato quarters, or halves if they be monstrous big, and a half cup of water, mind ye. Cover that treasure chest and let it simmer for five or six minutes, until them tomatoes be soft as a cabin boy's backside.

Once they're good and mushy, peel off their skins like ye're shuckin' oysters. Then, grab yer trusty potato masher and mash 'em 'til they're smoother than a mermaid's tail.

Now comes the spice rum! Sprinkle in all yer spices – the hotter the better, says I! – and a dollop of ginger-garlic paste. Cover the pan again and let it cook for five minutes, until the aromas be fillin' the air like a sea shanty.

Lower the heat, me mateys, to a gentle simmer. Add in yer beaten yogurt – none of that fancy stuff, just a good ol' dollop – and them chickpeas, the heart of this dish. Stir it all together like ye're mixin' a grog. Cover it up and let it simmer for another five minutes, until the flavors have a chance to mingle like pirates at a tavern.

Next, toss in them mushrooms, plump and juicy like treasure chests. Stir 'em in with a hearty "Yo ho ho!" and cover the pan once more. Let it cook for five more minutes, until the mushrooms be tender and soaked in all that flavor.

Finally, the grand finale! Garnish with sliced chillies, ginger, and coriander – the jewels of this culinary crown! And then, me hearties, serve it up with Zeera rice or roti, fit for a king… or a pirate captain! Enjoy yer bounty! Arrr!

Coconut Chickpeas Curry with Kale

 Chickpeas curry is the beat no matter how you cook it. But this curry takes it up a notch and it us super healthy and super delicious. I made this curry in less than 15 minutes and dinner was ready. Better than getting a take out and so much faster.

Serve with over rice or like me enjoy with Naan

Coconut Chickpeas Curry with Kale (Chickpeas cooked with coconut and Thai Red Curry)

Coconut Chickpeas Curry with Kale

Ingredients:

1. 1 can chickpeas drained and washed
2. 1 can Thai coconut milk
3. 1 tablespoon Thai curry paste
4. 1/2 tablespoon oil
5. 1 small onions chopped fine
6. 2-3 big leaves of Kale, ripped off of the center and chopped into small pieces

In a pan heat the oil and on medium high heat cook the onions till they become translucent. Add the curry paste and stir well and fry for a minute. Add the coconut milk and reduce heat to low and simmer for 5 minutes. Add chickpeas and simmer for 5 more minutes. Add Kale and simmer for 5 more minutes. Give a taste test and add salt according to taste. Sprinkle with green onions and/or cilantro and enjoy over a bed of brown rice or with Naan

Paneer with Chick peas

Some people in my family love paneer, others love chick peas. This curry is so simple to make and hearty and delicious and versatile to serve with many different things. Serve it with Roti or rice or with Aloo Tikki or Oats Aloo Tikki
Chole Paneer (Indian cottage cheese with chickpeas)

Paneer Chole

Ingredients:

1. 1 can chick peas drained and washed
2. 8 oz paneer cut into 1 cm cubes
3. 1-2 tomatoes chopped
4. 1/2 cup chopped onions
5. 1 teaspoon ginger-garlic paste
6. 1/2 teaspoon each of salt, chilli powder, coriander powder, cumin powder, turmeric and Nigella (onion) seeds
7. 2 tablespoon oil

Add a tablespoon of oil and fry the paneer pieces for 5 minutes. Drain and set aside.

In a pan heat the oil and add the onion (Kalongi) seeds if using. Let them fry for a minute. Add the onions and cover and cook for 5 minutes. Add ginger garlic paste and stir for a minute. Add tomatoes and all the powder ingredients. Cook for 5 minutes. Add chickpeas and paneer and 1/4 cup water and cover and simer for 10 minutes. Stir occasionally. Garnish with coriander and enjoy