13 Sep, 2007
Fishbowl’s Fave recipes for fall: Recipe #1 – Chickpea curry
Posted by andrea tomkins in: Recipes and Food
I am not artful when it comes to spreading the cilantro, but it still looks pretty.
This is a great recipe for fall lunches! It’s one of those imprecise, fly-by-the-seat of your pants kind of recipes, but don’t let that scare you.
You will need:
- a splash of oil
- an onion
- a couple of garlic cloves, minced
- a knob of ginger, chopped into bitty pieces
- a 28 oz can of diced tomatoes
- a can of chickpeas
- tumeric
- ground coriander seed
- curry paste
- lemon juice
- garam masala
- cilantro (optional)
Heat up some oil in a large pot. Chop a mid-large onion in chunk-ish pieces and put it in the pot. Add your chopped knob or two of ginger and add to the pot too.
Add garlic, and sprinkle in enough turmeric to thoroughly coat. Cook until onion is softened, about five minutes. Add a 28oz can of diced tomatoes and 2tb of ground coriander seed. Simmer for 7-8 minutes.
Meanwhile, drain and rinse a can of chickpeas (I used a 14oz can for this batch). Once tomatoes are cooked, add drained chickpeas, a cup of water, and a couple of spoonfuls of Pataks Mild Curry Paste (to taste). Cook for about 30-40 minutes, stirring occasionally. Add another 1/2 cup of water if desired, to get the consistency you prefer. Remove from heat and add 2-3tb lemon juice, 2tb garam masala, and as much fresh cilantro as you like. Serve with rice. Or not.
