This is a really delicious recipe and it has become part of our regular dinner rotation. My husband and I both really love it. I love the fact that it’s really easy to make and that I almost always have all of the ingredients on hand. Most of the cooking is also hands-off, which is nice. The only downside to this recipe is that it makes our entire apartment smell like curry, so I burn a strongly scented candle whenever I make it, to counteract the curry smell.
The recipe calls for curry. My husband likes things a little spicy, so I use hot curry instead of regular curry. Hot curry has cayenne pepper in it which gives it a nice little kick. I serve this on top of whole wheat cous cous with a side salad. It was a perfect vegetarian meal and it was quite filling.
Will the boys eat this? No way! I actually got one of my sons to try it, but he really didn’t care for the flavor. I’m hoping that one of these days they come around.
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Quick Chickpea Curry
Recipe from marthastewart.com
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
Chopped cilantro and lemon wedges (optional), for serving
In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Yield: 4 servings