Saturday, February 2, 2013

Chickpea Curry

I really like chickpeas / garbanzo beans.   Liking hummus is usually where it starts.  You dip your chips, pretzel, and veggies into the smooth delicious spread.   You have no idea what hummus is or how it's made.     
You would never know by looking at a bowl of hummus that it came from a bean. 
And that bean can be your stand alone protein in a tasty, well-seasoned, low calorie, meatless entree.
Let's do this!
What You Need
1 tablespoon olive oil
1 large yellow onion, chopped (I probably didn't chop it as finely as I could have - that's ok)
3 teaspoons minced, jarred garlic
1 tablespoon curry powder - I used Penzeys hot curry powder 
1 cinnamon stick
pinch of ground cloves
2 cans (15oz) chickpeas, rinsed/drained
3 tablespoons ketchup
(sidenote:  I personally don't like ketchup as a condiment.  I don't put it on eggs or fries or any of the other usual suspects.   I use it strictly in recipes.   The end)
2 cups water
coarse salt and ground pepper
What You Do
In a large skillet, heat olive oil on medium-high.  Add onion and cook, stirring occasionally until the onions start to brown around the edges, around 6 minutes.   Add the garlic, curry, cinnamon stick and cloves.   Cook, stirring spices until fragrant, about 30 seconds.
Add chickpeas, ketchup and the water.   Season with salt and pepper.   Bring to a boil then reduce simmer, cover and cook for 20 minutes.     After 20 minutes, uncover and return to medium high heat until sauce is slightly reduced, about 5 minutes.  
You can season / garnish the dish with a little Lowry's seasoning salt, sea salt, cracked pepper,  lemon juice or lemon wedges.  
Serve over rice (or the grain of your choice - or none at all - it's your curry).
If you like chickpeas - here are a couple other tasty recipes you can try:
Recipe Source: Everyday Food Light (courtesy of my local library)

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