Rushin' Chickpea Curry!

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!

• Ready In: 39 mins
• Serves: 3

Ingredients

• 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

1. Heat oils in a saucepan or any pan with a lid over medium heat, and fry onion for 3 minutes.
2. Add garlic, and continuing frying for 3 more minutes.
3. Add tomatoes to the pan, and cook for 2 minutes.
4. Add turmeric, cumin, coriander, cayenne, paprika and black pepper to the pan, and continue heating for 3 more minutes.
5. Add sambal powder, and mix through.
6. Add 1 can chickpeas with liquid to the pan, and at the same time add the jalapeno.
7. Stir a few times to combine everything, bring to a heavy simmer, and then cover to cook for about 8 minutes.
8. Remove lid, and add water and cream to the pan and mix through.
9. Leave the lid off, and cook for about 5 more minutes to allow it to heat through and"meld".
10. Remove from heat, and let sit for a minute or two to allow the"sauce" to thicken ever so slightly.
11. Serve.
12. This is great with flatbreads!
13. Enjoy!