Chickpea Curry

Adapted From The Essential Vegetarian Cookbook

the hardest thing about this recipe is assembling all the spices you need. After that, it's a fairly quick and really yummy dinner. Serve it over basmati or jasmine rice, with plain yogurt or papadums or samosas or Kingfisher beer. (Especially Kingfisher. Yum.)

2 teaspoons vegetable oil
4 cloves garlic, minced
1 tsp ground ginger
1 tbsp. cumin
2 tsp. coriander
1 tsp. turmeric
1/4 tsp. cayenne pepper
2 cups fresh or canned tomato puree (I have also used a 15-oz can of tomato sauce if no puree is around)
1 can chickpeas

Heat up the oil in a frying pan on medium heat. When it's hot, turn the heat down to low and add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Stir constantly until the mixture is well-combined and everything is a uniform color, about four minutes.

Add the tomato puree and stir together (the sauce will turn a nice reddish-gold color). Turn the heat up to medium and bring to a slow simmer.

Stir in the chickpeas and bring to another simmer.

Turn the heat down to low, cover, and simmer for about 15 minutes. Serve over rice.

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