Chickpea Curry!

Im making a Chicpea and spinach curry for dinner but misread my recipe :( the recipe calls for chicpeas in a can and i got dried ones in a bag. is there a difference! are the ones in a can cooked or something! can i use the dried ones or do i have to buy the specific ones in the recipe! i have never cooked with chickpeas before. :) TIA

Can't help you but would love the recipe!

The dried ones MUST be cooked separately first!

Thanks Elliehen. that could have been distasrous!

I make this one, from Alison Holst:

ChICKPEA & SPINACH CURRY

This is a great vegetarian meal. It makes an easy and delicious meal on its own.

For 4 large servings:

2 tsp canola oil
1 large onion, diced
2 cloves garlic, crushed, peeled and chopped
1 Tbsp finely chopped ginger
2 to 3 medium potatoes, or 250g kumara
cut into 1cm cubes
2 to 3 tsp curry powder (mild or hot to taste)
1/2 to 1 tsp cumin seeds (optional)
2 to 3 bay leaves
250g package frozen spinach, thawed
400g can whole tomatoes in juice
310g can chickpeas, drained
1/4 to 1/2 cup water, if required
2 tsp garam masala
2 Tbsp chopped fresh coriander leaves

Heat the oil in a large pan. Add the onion, garlic and ginger and stirfry until the onion has softened and is turning clear. Add the cubed potatoes or kumara, curry powder, cumin seeds (if using) and bay leaves. Cook for 1 to 2 minutes, then add the spinach with its liquid and the tomatoes in juice. Crush and break up the tomatoes, then stir in the drained chickpeas.

Simmer the mixture gently for 15 minutes, or until the potato cubes are tender, adding a little water if the mixture begins to look too dry. When the potatoes are cooked, add the garam masala, season to taste, and add the chopped coriander leaves.

For a simple meal serve the curry in bowls as it is, alternatively, serve with plain rice.

Note: For best colour and flavour, use canned tomatoes from Italy.

Approx nutritional analysis per serve without rice
Energy 942 KJ, 224 kcals, Fat 7g, Carbohydrate 26g

From Very Easy Vegetarian, New Holland Publishing

TO COOK DRIED CHICKPEAS

1.Soak chickpeas in generous amount of water for 8-10 hours or overnight.
2. Put the soaked chickpeas along with the water they were soaked in into a pot.
3. Add 1 or 2 cups of water if necessary. The water should cover the chickpeas.
4.Bring the pot to boil. Reduce the heat and continue boiling till chickpeas are cooked soft to your liking.
5. It will take about 30- 40 minutes from the time water starts boiling.

I usually take the easy way out and buy the cans, unless I'm feeding a crowd ;)