Chickpea Curry (Garbanzos)
At a Glance
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 2 serving(s)
Categories
- Curries
- Lunch
- Main Course
- Asian
- Indian
- Stovetop
- Easy
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.
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Equipment
Skillet or saucepan, knife, cutting board, spoon
Ingredients
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1 onion, diced
- 1 teaspoon fresh ginger, minced
- 5 garlic cloves, minced
- 1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)
- 1/2 teaspoon salt
- 1 medium tomatoes, diced
- 2 -3 tablespoons olive oil
- water
Instructions
Saute onions in olive oil for 3 minutes.
Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
Add chickpeas and salt and a tablespoon or so of water.
Cook and stir about a minute.
Add tomatoes and cook for 5 minutes, stirring gently.
Add another spoonful of water if it seems dry or if it's burning or sticking.
Serve with flatbread and rice.
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