Monday, September 14, 2015

Chickpea Curry

This is one of our go to simple meals. About 45 minutes to make and it is great left over. Easy as that!


Willow was being a little nosy so we gave her something to do. Here hold this.


Chickpea Curry:
1 Tbsp. olive oil
1 onion, diced
1 Tbsp. garlic, chopped
1 Tbsp. ginger, chopped
2 green chilis, chopped
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cayenne
1 tsp. turmeric
2 tsp. paprika
1 tsp. garam masala
1 15 oz. can dice tomatoes
1/2 c. water
2 19 oz. cans of chickpeas, drained and rinsed
1/2 lemon, juice
1 green onion, chopped

1. Heat oil in a large pan over medium heat.
2. Saute onions until tender, roughly 5 minutes.


3. Add garlic, ginger, chilis, cumin, coriander, cayenne, turmeric, paprika, and garam masala. Stir until fully combined.


4. Add tomatoes, water, chickpeas, and lemon juice. Simmer for about 10 minutes.


5. Serve over rice and top with green onion.
6. Stuff face.


Original Recipe: Closet Cooking

Might also enjoy:
Cesar Asparagus Salad
How To: Cut Iceberg Lettuce
Artichokes

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