Yum, curried chickpeas.

2 T olive oil

1 small onion, diced

3 medium sized tomatoes, diced

15 oz chickpeas

3 oz tomato paste and ½ c water to thicken, if desired

2 T ginger, chopped finely or crushed

3 cloves garlic, crushed

3 t. cumin seeds

2 t. coriander seeds

¼ t. turmeric

2 t. amchur

½ t. garam masala

1 handful cilantro

Chopped chili pepper

If using dried chickpeas, boil until soft (60-90 minutes), drain and set aside. If using canned chickpeas, drain and rinse, then set aside.

Chop the ginger and chilis.  Grind the spices (cumin, coriander, turmeric, amchur, garam masala) to a powder.

Cook the onion and garlic in the oil over a medium heat until onions are clear. Add the ginger, chilies, and ground spices and cook, stirring, for 2 minutes. Add the tomatoes (and tomato paste if desired) and bring to a simmer.

Simmer the mixture until the tomatoes break down and reduce. Salt to taste, then add the chickpeas, and an additional splash of water if needed. Simmer for 10 minutes, until the texture is not too watery. Garnish with cilantro. Serve over rice or with naan or chapati.

Total cost: We made double the recipe and it cost us about $8.  We got 6 large servings out of it, or $1.33 per serving.

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