Chickpea curry will warm you up and make your home smell so good while it is cooking. It has lots of onion and garlic in it to help clean your blood and keep you strong on the inside to fight colds and whatever's going around.
|Served with basmati rice.|
This curry is not hot at all. I can serve it to everyone in my family. If it is not hot enough for you, try adding more chili powder and as always, ensure your spices are fresh. Oh yes, I do not use coriander, I just can't stomach it so I omit it completely. I've added it here because I'm sure it serves some purpose. I (too often) forget the garam masala to add at the end right before you serve it and it really does add a lot, so do what you can to not forget it. If you do think of it at the last second it can be sprinkled on each bowl.
It is great to prep it all before you start. Slice onions finely and crush garlic, chop a bit. Measure out spices into one little bowl (not garam masala). Open cans, drain and rinse as needed. GO!
from Essential Vegetarian
4 cloves garlic
1 Tbsp ghee or oil
1 tsp chili powder (adjust for your audience)
1/2 tsp salt
1 tsp turmeric
1 tsp paprika
1 Tbsp ground cumin
1 Tbsp grounde coriander
2 x 14 oz can chickpeas, drained and rinsed
1 x 28 oz can diced tomatoes (you may also add more tomatoes if you like, it still works)
1 tsp garam masala
- slice onions finely, crush garlic. Heat ghee or oil in a big fry pan medium heat, cook onions and garlic to soft. Stir often.
- add spices (not garam masala), stir over medium heat 1 minute to fragrant.
- add chickpeas and tomatoes (undrained). Simmer, covered, over low heat 20 minutes.
- stir in garam masala, simmer 10 minutes.
|Close-up of the delicious dish.|