Protein Rich Tuscan Chickpea Curry | How To Make Tuscan Style Chickpea Curry | Chef Bhumika

Learn how to make Protein Rich Tuscan Chickpea Curry at home with our Chef Bhumika !!!!!!

Tuscan-style Chickpea Curry is a hearty dish inspired by the flavors of Italy’s Tuscan region, In Today’s recipe chickpeas are cooked in a flavorful curry sauce with tasty spices, tomatoes, garlic, and onions. It’s packed with protein, which helps keep you feeling full and energized. It is best served with crusty Italian bread, rice, or quinoa. If you don’t eat chickpeas, you can try using white beans as an alternative—they work just as well!

Ingredients:
1 tsp – Oil
1½ tsp – Butter
1 – Onion (Chopped)
½ cup – Mushroom (Sliced)
Salt (As per taste)
3 – Garlic Cloves (Sliced)
1½ tbsp – Tomato Puree
⅛ tsp – Nutmeg Powder
½ tsp – All Spice Powder
½ tsp – Mixed Italian Herbs
1 cup – Chickpeas (Boiled)
1½ cup – Spinach Leaves (Washed)
½ cup – Heavy Cream
Fresh Cream (For garnishing)
Processed Cheese (For garnishing)
Chilli Flakes (For garnishing)

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You can also Pair this recipe with “Homemade Italian Bread ” – https://youtu.be/yuatg8WRs6U

Also Try Out Our “Restaurant Style Tofu Curry ” : https://youtu.be/dNyl_KrMiaA

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Today’s recipe is going to transport you to the rustic countryside of Tuscany. It’s a creamy, protein-rich recipe. We’re making Tuscan-style, Chickpea Curry. Let’s see how it’s made. We’re going to start with 1 tsp of Oil in a Wok. Adding in 1 and a 1/2 tsp of Butter. Once the Butter is nice and foamy, I’m going to add in 1 chopped Onion. Along with 1/2 a cup of Sliced Mushrooms. I don’t want any crunch on the Onions, that’s why I’m cooking it with the Mushrooms so as the Mushrooms release their moisture, the Onions will soften as well. Adding in a pinch of Salt. The Mushrooms have softened beautifully, now we’re going to add in 3 Cloves of Garlic. Along with the Garlic, I’m going to add 1 and a 1/2 tbsp of Tomato Puree. This adds a very nice tang to the Curry. I’m going to saute it for a minute and lower the flame. Next, I’m adding in some Nutmeg Powder. This is almost 1/8 of a tsp. 1/2 a tsp of All Spice. And some mixed Italian Herbs. I’m going to toss this around for like 10 to 20 seconds, and then add in some Boiled Chickpeas to it. This is 1 cup of Boiled Chickpeas. I’m going to saute this for about a minute. This smells so aromatic right now because of the All Spice and the Nutmeg mixture. Once the Chickpeas are warm through, I’m going to add in some Spinach. This is 1 and a 1/2 cup of Spinach Leaves. I have washed them and removed most of their water. This looks like a lot but it’s all going to wilt down as it heats up. Once the Spinach has wilted completely, I’m going to turn down the flame and add in some Heavy Cream. This is around 1/2 a cup of Heavy Cream. If you feel like the Pan is extremely hot, you can also turn off the flame at this point in time, otherwise, the Cream will curdle and release a lot of Oil. Or you could also add a splash of water to avoid that stage. As soon as the Cream heats up, our Tuscan Curry is ready to serve. Our super simple and creamy, Tuscan Chickpea Curry is ready to serve. If you would’ve noticed, I’ve added just a pinch of Salt right at the start, that’s because I had boiled my Chickpeas with a little bit of Salt as well. You can season it as per your choice. You can also add a lot of Chilli Powder or Chilli Flakes within the recipe. But I’m going to use it just as a garnish. Try this recipe out. Let me know how it turns out. This is Chef Bhumika, signing off from Rajshri Food.