East Indian Curried Chickpeas
From sunnyflower 16 years ago
- 15 minutes to make
- Serves 4
Easy, delicious, low fat vegetarian dish that can be served over rice/couscous or on it's own. Good as a main dish with some type of bread or perfect as a side dish.
Ingredients
- 2 Tbsp olive oil shopping list
- 2 onions, finely chopped shopping list
- 2 garlic cloves, minced shopping list
- 2 tsp minced fresh gingerroot (or more!) shopping list
- 1 tsp curry powder shopping list
- 1 can tomato paste OR 1 can tomatos, diced shopping list
- 1 can chickpeas, drained and rinsed shopping list
- 1/2 cup water shopping list
- 1/4 tsp each cinnamon and pepper shopping list
- 1/4 cup fresh mint or parsely shopping list
- 1 tbsp lemon juice (or more!) shopping list
- 1 tsp finely chopped green chilis shopping list
How to make it
- In large pan heat oil and saute onions, garlic, and ginger until soft and lightly brown (about 3-5 mins).
- Stir in curry and cook 1 mins, stirring constantly
- Add remaining ingredients and stir to combine
- Simmer uncovered 10 mins, until thickened
- Serve over Basmati rice or couscouc, or on it's own in a bowl.
- Enjoy!!!
mbelisle
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