Chickpea Curry With Yogurt
photo by Maggie
- Ready In:
- 20mins
- Ingredients:
- 16
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 2 teaspoons peanut oil
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 6 cardamom pods
- 2 bay leaves
- 2 (3 inch) cinnamon sticks
- 1 1⁄2 cups chopped onions
- 2 tablespoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 1 cup water
- 1⁄2 cup chopped plum tomato (about 1 large)
- 1⁄2 teaspoon salt
- 2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
- 1 cup plain yogurt
- 1⁄2 cup chopped fresh cilantro
directions
- Heat oil in a large nonstick skillet over medium heat.
- Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
- Add onion, and cook for 2 minutes, stirring frequently.
- Add ginger and garlic; cook 30 seconds, stirring constantly.
- Stir in garam masala, and cook 10 seconds, stirring constantly.
- Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
- Cook 5 minutes, stirring occasionally.
- Remove from heat; discard cinnamon sticks and bay leaves.
- Stir in yogurt and cilantro.
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