1-2 tbsp oil
1 small diced fresh onion (or frozen equivalent)
3-4 cloves garlic (to taste)
curry to taste (we use A LOT, and usually mix red and yellow)
2-3 cans drained chickpeas
1 can diced tomatoes (plain, NOT Italian or Mexican)
1-2 fresh diced tomatoes, optional
In a medium saucepan, warm oil and saute onions and garlic, until onion is unfrozen or translucent.
Add curry to coat the other ingredients and make a oniony, garlicky paste.
Add chickpeas and all tomatoes and adjust curry levels.
Simmer 10-15 minutes.
Pairs Well With
This recipe holds a very special place in my heart. My friend Gabe taught this to me a couple years ago, and it became a spiritually nourishing, hearty meal during some difficult times. That same Gabe is now my honey, and we eat this delicious dish several times a month.
This tastes great over rice.