Wednesday, August 13, 2008

Chickpea Curry (serves 4)

2 tbsp. vegetable oil
1 onion, chopped
1 small piece cinnamon stick
2 cloves garlic, minced
1 Tbsp. finely grated or minced fresh ginger root
2 tomatoes, chopped or 1 quart tomatoes drained and chopped
2 cans chickpeas, drained or 1 cup dry chickpeas cooked
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt

Heat the oil and cook the onions, and cinnamon stick, til the onion is golden, about 10 minutes. Add the garlic, ginger root, cook 2 minutes. Add the tomatoes and simmer for 10 minutes.

Stir in the chickpeas, cumin, coriander, and salt. Simmer for 10-12 minutes. Add up to 1 cup water to keep mixture saucy.

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