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Quick Chickpea Curry

Quick Chickpea Curry

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

Everyday Food, January/February 2010 http://www.marthastewart.com/313994/quick-chickpea-curry
4.03846
Rated
80.7692100(28)28
  • Yield Serves 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. 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.

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