6 pot chickpea curry Recipes

potatoes, diced or 4 small potatoes, chunked, rotel tomatoes & chilies, kidney beans or 2 (15 1/2 oz) cans chickpeas, white onions, chopped, olive oil, good quality curry powder, cayenne (optional), cardamom (optional), ginger (optional)

chicken legs (or 1 whole chicken cut into pieces two breasts and two legs), onion, baharat (mixed savoury spice) or 2 tsp curry powder, salt (or to taste), vegetable oil, water, cauliflower, grain uncooked rice, cooked canned whole chickpeas, cardamom powder, black pepper, cinnamon (optional), natural plain yogurt (200g small pot per person)

vegetable oil, head cauliflower, cored and cut into 1 1/2-inch pieces, coarse salt and pepper, yellow onion, diced small, basmati rice or 2 cups other long-grain white rice, curry powder, chickpeas, rinsed and drained, low sodium chicken broth or 2 3/4 cups vegetable broth, heavy cream

sized leeks (4 inches of green left on), white vinegar, defatted chicken broth or vegetable broth, olive oil, fresh cilantro sprigs, rinsed , with roots and stems crushed, garlic , lightly bruised and peeled, cinnamon sticks (each 3 inches long), ground cumin, curry powder, crumbled saffron threads, coarse salt, sized zucchini, ends trimmed, sized carrots, peeled , halved lengthwise and cut into 2-inch lengths, idaho potatoes, peeled and cut into quarters, white turnips, peeled and quartered, yellow onions, peeled and halved, ripe large tomatoes, cored and quartered, chickpeas, rinsed, pitted prunes, halved, golden raisins, chopped cilantro or parsley, cooked couscous (2 2/3 cups dried), hot (optional)