Chickpea Curry from Vegetarian Cooking: A Common Sense Guide by Bay Books
Cooked on: May 6, 2011
Serves: 4 (I think it would serve more than 4)
Skill level: Novice. Be sure to follow instructions.
1 tbsp ghee or vegetable oil (I used olive oil)
2 onions, finely sliced
4 garlic cloves, crushed
1 tsp chili powder
1 tsp sea salt
1 tsp turmeric
1 tsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
2 cans (15 oz/425 g each) chickpeas, drained and rinsed
400 g/14 oz can chopped tomatoes
1 tsp garam masala (this took me a little while to find, but definitely add this to your spice rack!)
- Heat the ghee in a saucepan. Saute the onion and garlic over medium heat for 5 minutes, or until the onion has softened.
- Add the chili powder, salt, turmeric, paprika, cumin, and coriander, and cook, stirring, for 1 minute.
- Stir in the chickpeas and tomato, then cover and simmer over low heat for 20 minutes, stirring occasionally.
- Stir in the garam masala. Cover and simmer for a further 10 minutes. Serve hot.
I think a curry recipe is a must in any diet. They are usually very easy and require cheap and simple ingredients. This particular recipe is absolutely delicious. It was perfectly spicy in the sense that while you could taste some slight heat, it was not overpowering. It was really very easy to make and probably cost under $15. The recipe claims it has 4 servings, but this fed my husband and me for a week.
Chickpea Curry with a side of Arancini: