Chickpea Curry (Garbanzos) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from with a sample of their wonderful curry seasoning powder. Ingredients:
1 (16 ounce) can chickpeas, drained and rinsed |
1 onion, diced |
1 teaspoon fresh ginger, minced |
5 garlic cloves, minced |
1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend) |
1/2 teaspoon salt |
1 medium tomato, diced |
2 -3 tablespoons olive oil |
water |
Directions:
1. Saute onions in olive oil for 3 minutes.
2. Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
3. Add chickpeas and salt and a tablespoon or so of water.
4. Cook and stir about a minute.
5. Add tomatoes and cook for 5 minutes, stirring gently.
6. Add another spoonful of water if it seems dry or if it's burning or sticking.
7. Serve with flatbread and rice.
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