Quick Chickpea Curry
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Everyday Food, January/February 2010
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 cinnamon stick (3 inches)
- Pinch of ground cloves
- 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
- 3 tablespoons ketchup
- Coarse salt and ground pepper
- Chopped cilantro and lemon wedges (optional), for serving
Directions
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In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring
occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,
and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Leave out the curry powder and make your own spice blend to taste. It is easy. Dry roast your spices a little before adding, this releases the flavors. I think the ketchup is a genius addition.
This was easy and delicious! I will definitely make this again. The fresh lemon really makes the dish.
This is a delicious recipe!!!! I make it frequently and always double it - it's that good. Low fat and full of flavor too! Rice or some sourdough bread make it a complete meal. (As a matter of fact, I'm making it again tonite.)
made as is and it was delish. served with Trader Joe's basmati rice mix. even my 4 year old loved it. i will for sure make again
If you want really no-salt chickpeas, buy dried chickpeas, wash them, cover them under lots warm water. They swell a lot so check them and add water if they absorb it all. Soak at least 12 hours. Rinse the chickpeas, put them in a pressure cooker covered with water and cook for about 35 minutes. Then use them in the recipe.
I added a few dashes of cumin to spice it up.
This is my new favourite dish! Next time I will try using one can chickpeas and one can lentils.
This recipe is awesome, I'm a college student and a vegetarian and i make this at least once every two weeks and then eat the leftovers for several meals afterwards... It's nice to have a healthy recipe on hand that is made of ingredients that don't expire quickly
I love this dish. I take it to work and it fills me up. I have made it 5 times already!!
I love this recipe. I had everything on hand except the fresh herb and lemon. Don't skip the lemon, it gives a great freshness and bite to the flavor of the final dish.
Easy and amazingly good!