Chickpea Curry

chickpea curry

Part of my New Year’s resolution is to return to a more vegetarian diet. I don’t think I’ll ever be truly a vegetarian but I want to be meatless as much as possible. In that spirit, I’ve been trying more vegetarian dishes and this one is one of my favorites.

Chickpea Curry

  • 1 tbsp. vegetable oil
  • 2 medium yellow onions, finely sliced
  • 4 garlic cloves, minced
  • 1 tsp. chili powder
  • 1 tsp. sea salt
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 30 oz. chickpeas, drained and rinsed
  • 14 oz. canned chopped tomatoes
  • 1 tsp. garam masala

garam masala

  • 1 tbsp. ground cumin
  • 1 ½ tsps. ground coriander
  • 1 ½ tsps. ground cardamom
  • 1 ½ tsps. ground black pepper
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg

Heat the vegetable in a saucepan over medium heat. Sauté the onion and garlic for five minutes until the onion softened. Add the chili powder, salt, turmeric, paprika, cumin, and coriander and cook for one minute. Stir in the chickpeas and tomato. Cover and let simmer over low heat for twenty minutes. Stir in the garam masala and cover for another ten minutes.



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