Chickpea Curry
photo by Linky
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, minced
- 2 garlic cloves, minced
- 2 teaspoons fresh gingerroot, finely chopped
- 1⁄4 teaspoon ground cloves
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt
- 1⁄2 teaspoon cayenne pepper (to taste)
- 1 teaspoon ground turmeric
- 2 (15 ounce) cans garbanzo beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup chopped fresh cilantro
directions
- Heat oil in a large skillet. Saute onions until tender. Add garlic, ginger and ground spices. Saute 1-2 minutes, stirring constantly.
- Add chickpeas. Add tomatoes with their juices. Stir well and simmer 30 minutes. Stir in cilantro just before serving.
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Reviews
-
This was a very tasty side dish. I was expecting it to be the main course, but it wasn't enough. I suppose that should have occurred to me! Served with Boca burger patties, and it was a nice accompaniment for the patty. We used chutney as a condiment. It might be good to serve this over rice, and would look pretty, too! (It already was pretty with the cilantro!)
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!