Chickpea Curry

Hello and Happy Friday! Happy Spring to you, too!

Although it's Spring, it most certainly doesn't feel like it. It was freezing cold yesterday and snowed and all I wanted for dinner was a warm and spicy meal. I found a delicious recipe from the BBC for chickpea curry and I knew that I needed to make this for dinner! A quick trip to the grocery store and I was ready to bring this recipe to life. I hope you'll try this dish soon...it was so flavorful, filling and delicious!

Chickpea Curry
adapted from Manju Malhi's recipe on BBC Food

Ingredients:
Olive oil cooking spray
1 onion, chopped
1 garlic clove, chopped
1/4 teaspoon salt
1/2 teaspoon cumin powder
1/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
3/4 cup chopped cherry tomatoes
1 can (14 oz) chickpeas, rinsed and drained
2 inch piece of ginger root, grated
pinch of garam masala

Instructions:

1. Heat a large pan and spray with olive oil cooking spray. Saute onions and garlic until caramelized.

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2. Add salt, cumin, coriander, turmeric and red chili powders. Mix for a minute and then add in the chopped tomatoes. Cook mixture until it begins to thicken.

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3. Add 1/4 cup water and stir. Add chickpeas and mix. Add another 1/4 cup water and cover mixture and let it simmer for five minutes. Add ginger and garam masala.

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4. At this point, the dish is ready to serve, but I love my chickpeas pureed, so I put 3/4 of the cooked mixture into my mini food processor and let it run until the mixture was roughly pureed. I added the pureed mixture to the remaining 1/4 of the chickpea mixture and stirred to combined.

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5. Serve by itself or with pita wedges or rice. I enjoyed it without any accompaniments and it was delicious! Store leftovers in the refrigerators and heat on stove or in microwave to warm before serving.

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Enjoy! xoxo