Dinner
Chickpea Curry
Simple, vegan, and packed with flavor, this curry uses chickpeas in a tomato-curry base. Ideal for weeknight meals.
Ingredients:
- 2 tablespoons vegetable oil 2 onions, minced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger root, finely chopped
- 6 whole cloves
- 2 (2 inch) sticks cinnamon, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 2 (15 ounce) cans garbanzo beans 1 cup chopped fresh cilantro
Directions:
- Heat oil in a large frying pan over medium heat, and fry onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through.
- Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.