Jan 7

Chickpea Curry

Posted by Nanc

Both Matt and I have this delicious and easy curry leftover as lunches today. This doesn’t make for pretty bentos (thermoses just aren’t that attractive), but it does make for a tasty lunch.

This recipe makes 4 large or 6 regular servings. I usually serve it with basmati rice, raita (yogurt, cucumbers, and spices), and a dollup of mango chutney. Perhaps one day I’ll try making naan.

Chickpea Curry

Ingredients:

  • 2 Tbl. oil (your preference)
  • 2 medium onions, minced
  • 4 cloves garlic, minced
  • 2 tsp. fresh ginger, grated
  • 6 whole cloves
  • 2 cinnamon sticks
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1/2 – 1 tsp. cayenne pepper (less or more to heat preference)
  • salt (couple shakes)
  • 2 15-oz cans garbanzo beans
  • 1 cup fresh cilantro, chopped (optional)
  • 1 15-oz can tomatoes (drained) or two fresh roma tomatoes, chopped (optional)
  1. Heat oil in a large skillet over medium heat, add onions, and cook until tender.
  2. Stir in garlic, ginger, and spices (cloves

2 Responses to “Chickpea Curry”

  1. Kathy Says:

    Sounds yummy. A shame chickpeas hate me so much. :(

    And thanks for the bottle contest info – a shame I won’t be able to go to Texas to actually see it!

  2. Jennifer Says:

    I love chickpea curry (or Chole)! This looks a little different from what I make- it sounds good! I always order Chole Bhatura at the Indian restaurant – big fluffy fried wheat bread to scoop it up with- yum.

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