Chickpea Curry


Robyne Gray

  • 2 Onions
  • 4 garlic
  • 2 Tbs oil or less
  • 1 tsp chili pwd
  • 1 tsp salt
  • 1tsp turmeric
  • 1 tsp paprika
  • 1 Tbs ground cumin
  • 1 Tbs ground coriander
  • 2-14 oz cans chickpeas-drained & rinsed
  • 1-14 oz can diced tomatoes

1. Slice onions finely; crush the garlic in a garlic press. Heat oil in a medium pan. Add onion and garlic and cook over medium heat, stirring, until soft.

2. Add the chili pwd., salt, tumeric, papika, cumin and coriander. Stir over heat for 1 min.

3. Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over low heat 30 min., stirring occasionally.

Note: This curry makes a delicious meal wrapped inside chapattis or naan bread. I have served it over Quinoa and it taste great.