It has been a while since I actually made this chickpea curry, so the ridiculous stories to accompany this dish are either very fuzzy or now non-existent. Even though that may be the case, I do remember that it was absolutely amazing and delicious and I wish that I had more at this moment!
Chickpea Curry
2 Onions Chopped
1 Clove Minced Garlic
1 t. Ground Ginger
3 Cloves Minced
1 t. Ground Cinnamon
1/2 t. Mustard Seed
1/2 t. Ground Cumin
1/2 t. Cilantro
Salt to taste
1/2 t. Cayenne Pepper
1/2 t. Turmeric
1 C. Canned Tomatoes (or fresh if you have them on hand)
1 Can (15 oz. ) Chickpeas, including liquid
Heat oil in a pot. Sautee onions until transparent on medium heat.
Stir in garlic, ginger, cloves, cinnamon, mustard seed, cumin, cilantro, salt, cayenne pepper, and tumeric and cook for 1 minute stirring constantly.
Stir in canned tomatoes and chickpeas including the liquid. Cook until thoroughly heated and the chickpeas have absorbed some of the flavor of the spices. (5-10 minutes)
Serve with fresh bread. I used my fresh Quick and Easy Whole Wheat Bread. Mmmmm....delicious!
Inspiration courtesy of: http://allrecipes.com/recipe/chickpea-curry/ and http://recipes.howstuffworks.com/easy-chickpea-curry.htm
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