I attended a Vegetarian Food Festival last weekend and came home with this recipe for chickpea curry. I've been on an Indian kick as of late and was going to have company over for dinner, so this was the perfect dish. Plus, I actually had all the ingredients in the pantry.
16 oz can of chickpeas
1/2 cup chopped tomatoes
1/2 cup onion
2 tablespoons vegetable oil
1 tablespoon lemon juice
2 cups of water
1/8 teaspoon of chili powder
1/8 teaspoon of garam masala
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
Note: I used a whole tomato (or one cup), a whole onion, and lots of minced garlic
1. In a heavy pan heat 2 tablespoons vegetable oil and add chopped onion (and garlic) and fry for about one minute.
2. Add chopped tomatoes and all spices. Mix properly and then add two cups of chickpeas and two cups of water.
3. Cover and cook for ten minutes or until chickpeas look soft. Press a few chickpeas with a spoon so gravy becomes thick and tasty.
4. Add 1 tablespoon lemon juice and mix. Serve with warm bread or rice.
More notes: This wasn't very spice or thick so I added a can of tomato paste and about 2 tablespoons Pataks curry paste to the mix. I served the curry over brown rice.
It's super good. The best part of this meal is you can substitute almost anything in place of the chickpeas: 2 cups chopped potato cubes, two cups mixed veggies, ect.
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