Chickpea Curry

Doubles nicely and tastes even better next day. Keeps in fridge 2 days or frozen 1 month. Great for potluck-bring it in a slow cooker. Serve over basmanti rice with mango chutney and warm naan. Yumm-m!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon Madras curry powder (I used very generous spoon of Pataks' Madras Curry Paste)
• 2  teaspoons  chopped gingerroot (generous)
• 1⁄2 teaspoon salt (scant)
• 1 (398 ml) can diced tomatoes
• 1 (540 ml) can chickpeas, drained and rinsed
• 1⁄2 cup water
• 1  tablespoon  fresh squeezed lime juice
• 1 1⁄2 teaspoons honey
• 2  tablespoons  chopped fresh cilantro (very generous)

Directions

1. Heat oil and sauté onion & garlic 5 minutes or until softened.
2. Add curry, ginger & salt. Stir a few seconds till fragrant-don’t scorch!
3. Add tomatoes, bring to boil. Simmer 5 minutes till sauce thickens slightly.
4. Add chickpeas, water, lime & honey and simmer 10 minutes. Add a bit more water if sauce gets too thick.
5. Stir in cilantro and serve.