Chickpea Curry is one of those recipes that you make with things you have on hand at the time, a pantry dinner. I needed to use a diced tomato can that I opened by mistake. I made a curry because I love Indian food. I always have chickpeas in the pantry to make hummus or add to salads. The cream, in the recipe, can be replaced by the Greek plain yogurt if desired. No pictures of the step by step as I never expected to publish this on the blog, but it's so easy and it was so good, that I change my mind.
The heat in Houston had begun, every day 35 degrees C or more. I no longer turn on my oven unless it is almost an emergency, so these dishes made fast on the stove are lifesaving. Hope you like it.
Chickpea Curry
Ingredients:
- 1 onion
- 1 can (411 grams) diced tomatoes, roasted hopefully
- 1 green chile, cored, sliced (jalapeño)
- 1 clove of garlic
- 1 teaspoon garam masala
- 1 can of chickpeas
- 4 tablespoons heavy cream
- oil, salt, and pepper
Preparation:
- Peel and chop the onion into small cubes.
- In a medium skillet, heat one tablespoon of vegetable oil over medium heat. Add onion and cook, occasionally stirring, for 5 minutes.
- Add the garlic, finely chopped, and garam masala. Stir and cook for 1 minute.
- Add the jar of tomatoes and the chile, cook for a couple of minutes.
- Wash the chickpeas in a colander and add to the pan.
- Cook everything for 5 minutes, add the cream, and taste.
- Adjust the seasoning.
- Serve with long grain rice or mashed potatoes.
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