Chickpea Curry

Ingredients

  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 8 garlic cloves, pressed
  • 2 cans chickpeas, drained and rinsed
  • 60 mL (4 Tbsp) vegetable oil
  • 10 mL (2 tsp) ground cumin
  • 10 mL (2 tsp) minced ginger
  • 20 mL (4 tsp) ground turmeric
  • 10 mL (2 tsp) salt
  • 1 L (4 cups) water
  • 15 mL (1 Tbsp) garam masala
  • 375 mL (1.5 cups) vegetables of your choice
  • cilantro, as desired

Equipment

  • cutting board and knife
  • garlic press
  • colander
  • measuring cups and spoons
  • large frying pan or pot
  • wooden spoon

Prep time:

20

Yields:

25

Recipe submitted by:

Cyndi

Recipe attribution:

adapted from Rupi Samra

  1. Chop the onions and tomatoes and press the garlic. Drain and rinse the chickpeas in a colander.
  2. Heat oil in a large frying pan or pot over medium heat. Add in cumin and heat for about 20 seconds.
  3. Add onions, garlic and ginger, and cook for 15 minutes. Stir every minute or so and cook until the onions are translucent.
  4. Add the tomatoes and cook for 5 minutes.
  5. Add turmeric and salt. Cook for 1 minute over medium heat, stirring constantly.
  6. Mix in chickpeas, vegetables and water. Continue to cook and stir until all ingredients are well blended and heated through.
  7. Remove from heat.
  8. Stir in garam masala and cilantro just before serving, reserving 15 mL of cilantro for garnish.
  9. Garnish with remaining cilantro.