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Quick Chickpea Curry

This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.

  • servings: 4

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

  1. Step 1

    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.

Source
Everyday Food, January/February 2010

Reviews (14)

  • 22 Nov, 2013

    I have made this several times, it's one of my favorite go to meals. I add chicken thighs to mine, before I start the onions I sear 4 chicken thighs. I set them aside then add them back in with their juices after the chickpea mixture is simmering and continue to cook until they are done.

  • 3 Nov, 2013

    I added ginger and used my own home made curry powder and dolloped it with cilantro cream but it's still missing something.

  • 30 Jul, 2013

    A great, easy meal! I recommend it to everyone and I'd make it again and again if I was allowed.

  • 12 Jun, 2013

    I've made this several times and my family LOVES it. We try and do one vegetarian dinner each week. I serve it over brown rice with a dollop of Major Grey's mango chutney and chopped cilantro, sooo good! Eating leftovers for lunch as I'm writing this review. Enjoy!

  • 19 Mar, 2013

    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.

  • 21 Feb, 2013

    This was easy and delicious! I will definitely make this again. The fresh lemon really makes the dish.

  • 12 Sep, 2011

    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.)

  • 28 Feb, 2011

    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

  • 7 Feb, 2011

    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.

  • 28 Jan, 2011

    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.

  • 18 Jan, 2011

    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

  • 7 Oct, 2010

    I love this dish. I take it to work and it fills me up. I have made it 5 times already!!

  • 5 Jun, 2010

    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.

  • 24 Apr, 2010

    Easy and amazingly good!