Here’s a simple and flavorful chickpea curry recipe, ready in about 30 minutes. Great for a quick weeknight dinner. Even better for lunch the next day.
The list of spices seems long, but they really add flavor to the dish. If you don’t have all the spices you could use 2 teaspoons each garam masala and your favorite curry powder blend.
Chana Masala Chickpea Curry
1 tablespoon coconut oil
1 small onion, chopped
1 Anaheim green chile, seeded and chopped
1 clove garlic, chopped
1/2 teaspoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground tumeric
Dash cayenne pepper
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup finely chopped fresh tomatoes
1/2 cup water
1/2 teaspoon fine sea salt
1 tablespoon fresh lemon juice
Heat coconut oil in large skillet over medium heat. Add onion and chile; cook and stir 5 minutes.
Add garlic, ginger, garam masala, coriander, cumin, tumeric and cayenne pepper; cook and stir 30 seconds until fragrant. (Be careful not to burn spices. Reduce heat, if needed.) Stir in chickpeas, tomatoes, water and salt; bring to boiling. Reduce heat; simmer, uncovered, 8 to 10 minutes until tomatoes break down and sauce thickens. Stir in lemon juice.
Serve with hot rice. Garnish with lemon wedges.
Makes about 2 3/4 cups
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