This is a Guyanese curry which has the addition of chinese long beans (found in most supermarkets). This is typically served with roti or rice, but if I'm in a pinch, warm buttered tortillas work as a great substitute. I reserved a quarter of a thinly sliced small onion to add at the end for added texture. If you're feeling brave, use half of a scotch bonnet pepper for a true taste of the caribbean.
|1||Can of chickpeas|
|1/2||Bunch Chinese long beans, washed and chopped|
|1||Onion, sliced, reserve 1/4 for the end|
|4 tsp||Curry powder|
|1/2 tsp||Ground cumin|
|3 tsp||Garam masala|
|1 tbsp||Tomato paste|
|Oil for frying|
Brush large skillet with butter and warm through each tortilla on both sides until slightly browned. Keep warm.
Combine garlic, masala, curry powder, ground cumin, and a few tbsp of water, and stir to make a watery paste. Heat pot with oil, add spice mixture and fry until slightly dark. Add the chickpeas and beans and coat with curry mixture.
Pour enough hot water over chickpeas to cover about 1-2 inches. Add tomato paste and salt then boil until gravy thickens. Add sliced onions at the end
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