Chickpea Curry Recipe
Vegetarian Indian curry recipes like this chickpea curry are a fabulous way of reducing the amount of meat we eat, while still enjoying delicious and healthy food. Or use it as a side dish at a meat based meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1/3 cinnamon stick
- 2 cloves garlic, crushed
- 1 tablespoon ginger root, finely grated
- 2 tomatoes, ripe, chopped
- 28 ounces canned chickpeas, drained (reserve liquid)
- 1 teaspoon cumin, ground
- 1/2 teaspoon coriander, ground
- 1/2 teaspoon salt
Instructions
- In a large skillet heat the oil over a medium heat. Add the onions and the piece of cinnamon stick. Cook, stirring, until the onion is golden, about 10 minutes. Add the garlic and ginger root. Cook for 2 to 3 minutes. Add tomatoes and let the mixture simmer for 10 minutes or until tomatoes are soft.
- Add the garlic and ginger root. Cook for 2 to 3 minutes. Add tomatoes and let the mixture simmer for 10 minutes or until tomatoes are soft.
- Stir in the chickpeas, cumin, coriander and salt. Simmer, stirring occasionally, for 10 to 12 minutes, adding 1 cup (250 ml) reserved chickpea liquid or water to keep the mixture saucy.
Nutrition
Calories: 263kcalCarbohydrates: 33gProtein: 11gFat: 11gSaturated Fat: 6gSodium: 848mgPotassium: 495mgFiber: 10gSugar: 3gVitamin A: 551IUVitamin C: 11mgCalcium: 93mgIron: 3mg
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