Sunday, March 7, 2010

Chickpea Curry

This recipe is similar to the chickpea curry I posted a while back, but I like it better because of the spices. :) If you can plan in advance, give the flavors a chance to blend by refrigerating your curry overnight before serving. Then you can have it for breakfast (which is not unheard of in this household)!

Chickpea Curry
(serves 4)

1 tablespoon oil
2 onions, thinly sliced
4 cloves garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground turmeric (I used curry powder - it's tastier)
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 cans chickpeas, rinsed and drained
1 can chopped tomatoes
1 teaspoon garam masala*

1. Heat the oil in a pan. Add onion and garlic; cook, stirring, until the onion is soft. Add the chili powder, salt, turmeric, paprika, cumin and coriander. Cook, stirring for 2-3 minutes.
2. Stir in the chickpeas and tomato. Simmer, covered, over low heat for 20 minutes, stirring occasionally.
3. Stir in the garam masala. Simmer, covered, for a further 10 minutes. Serve with rice or naan.

*garam masala mix:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground bay leaves
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves