More Great Recipes: Side Dish | Vegetable

Chickpea Curry


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 teaspoons peanut oil
2 teaspoons cumin seeds
1 teaspoon coriander seeds
6 cardamom pods
2 bay leaves
2 (3-inch) cinnamon sticks
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons garam masala
1 cup water
1/2 cup chopped plum tomato (about 1 large)
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas, rinsed and drained
1 cup plain whole milk yogurt
1/2 cup chopped fresh cilantro


Heat oil in a large nonstick skillet over medium heat. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. Add onion, and cook for 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in garam masala, and cook 10 seconds, stirring constantly. Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer. Cook 5 minutes, stirring occasionally. Remove from heat; discard cinnamon sticks and bay leaves. Stir in yogurt and cilantro.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11168 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter