Chickpea Curry

I have a fairly large herb and spice collection so I didn’t use pre-packed “mild curry powder” but it can certainly be used in place of the spices in this recipe.

2 15oz cans of chickpeas (garbanzo beans)
2 medium onions, diced
2 cloves garlic, minced
2 Tbs olive oil
1 Tbs fresh ginger, minced or grated
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
2 Tbs ground turmeric
Salt to taste

In a large saucepan, heat oil and add onions. Cook until the onions are translucent. Add garlic, ginger and spices. Cook for another couple of minutes. Add one can of chickpeas, including the liquid. Add other can of chickpeas plus their liquid in food processor and puree. Add pureed chickpeas into the saucepan. Simmer for 20 minutes, until curry is thickened and heated all the way through. Add salt to taste. If it’s not spicy enough, add more of the spices to taste.

Serve with rice or naan bread.

Suggested garnishments: lime wedges, chopped peanuts or cashews, shredded carrots, chopped cilantro and/or chopped green onions.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course, Vegan. Bookmark the permalink.

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