Recipe by love4culinary
I call this Rushin' Chickpea Curry because I surely did make it up in a rush *laugh*. I was too busy to think about looking up a recipe, and too sick of the usual to make something I knew by heart, so I just took ingredients out of the fridge and cabinet and through everything together in a huge rush! This is what I came up with!
Top Review by Charishma_Ramchandani
was in a rush tonight because I had plans to read a book I had picked up at Books-a-million this noon, so, luckily since I had a can of chickpeas in my fridge, I knew this was the recipe for the last meal of the day:) I had to make a few substitutions, but they seemed to fit the recipe well. I used black pepper as a substitute for the cayenne pepper and paprika and fat-free plain yogurt instead of cream to make it less in fat/calories. I didn't use any hot chili oil. Since I did not have sambhar powder on hand, I used MTR rasam powder as a substitute! Also, on tasting the curry I realised salt was missing. LOL. So, I added a tsp. of salt. I realised that it was missing in the ingredient list and had missed my mind too. LOL:) I garnished this curry with fresh chopped corriander leaves before serving. This recipe was made in no time and my brother enjoyed it for dinner with hot rotis with a little ghee spread over them. Thanks Angela for a good and easy recipe. Will definitely make this again!
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 teaspoon hot chili oil (optional)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 1⁄2 tomatoes, chopped
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄3 teaspoon cayenne pepper (more or lest to your preference)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sambhar powder
- 1 can chickpeas, with liquid reserved (i.e. do not drain)
- 1⁄2 jalapeno, chopped (remove seeds if you wish)
- 3⁄4 cup water
- 2 tablespoons cream
Directions See How It's Made
- Heat oils in a saucepan or any pan with a lid over medium heat, and fry onion for 3 minutes.
- Add garlic, and continuing frying for 3 more minutes.
- Add tomatoes to the pan, and cook for 2 minutes.
- Add turmeric, cumin, coriander, cayenne, paprika and black pepper to the pan, and continue heating for 3 more minutes.
- Add sambal powder, and mix through.
- Add 1 can chickpeas with liquid to the pan, and at the same time add the jalapeno.
- Stir a few times to combine everything, bring to a heavy simmer, and then cover to cook for about 8 minutes.
- Remove lid, and add water and cream to the pan and mix through.
- Leave the lid off, and cook for about 5 more minutes to allow it to heat through and"meld".
- Remove from heat, and let sit for a minute or two to allow the"sauce" to thicken ever so slightly.
- This is great with flatbreads!