Tuesday, July 17, 2012

Chickpea Masala Curry

 Chickpeas are simply fabulous!  As much as I love chickpeas in hummus, they are also great in curries because they work well with spices. I made this vegetarian (vegan) dish and ate it with buttered toasted Afghan bread and it was a perfectly filling dinner.  It can also be eaten with roti, naan, chapathi or rice.  I added some fresh onion, chilies and tomatoes to give the dish a fresh component and complete the meal. Next time you have canned chickpeas think curry.

2 cans of drained and rinsed chickpea
1 medium onion chopped
2 large tomato chopped (about 1 cups worth)
1-2 green chilies sliced
2-3 cloves garlic minced or grated
1 inch ginger (1 Tbs ) grated
1 tsp cumin seeds
1 Tbs of curry powder
1 tsp garam masala
1/2 tsp cumin powder
1 Tbs cider vinegar (to taste) -optional
1 Tbs fresh lemon juice (to taste)
salt to taste
red chili flakes to taste
1/2 tsp of ground turmeric
1 cup water
2Tbs of yogurt (optional)


Heat 1 Tbs on canola oil in a pan on medium-high heat. Add cumin seeds for 20-30 seconds. Then add onion, green chilies,garlic, ginger and a little salt and fry for 2-3 minutes. 

Next add the chickpeas, tomatoes, and ground spices and cook for 2-3 minutes.  Then add the water, vinegar and lemon juice.  Cook for 10-12 minutes.

  Finally turn off stove and add the yogurt and stir until fully mixed in.  Serve hot with flat breads or rice. I like to allow the flavors to bloom a little by letting the curry sit for a hour before serving then reheating it.

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