Watch out, another “Indian” recipe! This time from Martha Stewart (ha!). Though nobody would venture to say Martha Stewart is Indian, I also think nobody would say she’s a poor cook. She’s legendary. I’ve wanted to involve more chickpeas in my diet for a while, but laziness prevented me from actually looking up recipes and finding ways to use them. Sure, I could use them in salads, but what about cooked recipes? I did a quick search and came up with Martha Stewart’s EASY chickpea curry. Like really easy. Like just throw spices and cook chickpeas together easy.
I altered Martha’s recipe into my own easy chickpea curry that would fit my needs and–more importantly–my ingredients. This recipe is a great whip-up-at-home-quickly-after-work dish when you don’t have a lot of time but would like to have something tasty and nutritious. I felt great about eating it! And curry is a heavy word for this dish, it’s really just stewing chickpeas in spices and liquid. Let’s get cooking.
- 1/2 onion
- 1/2 tbsp olive oil
- 2 garlic cloves
- 1/4 tsp cinnamon
- 1 can 15oz chickpeas, drained
- 1/2 tsp curry powder
- 1.5 tbsp ketchup
- 1/2 tsp salt
- a few grinds of pepper
- 1 cup water
- 1/2 lemon
- Dice onions and mince garlic.
- Heat oil over medium heat and add onion. Cook until browned at the edges. Don't forget to stir!
- Add garlic, curry powder, and cinnamon and stir into the onion until fragrant.
- Add chickpeas, ketchup, salt, and pepper. Stir.
- Add 1 cup of water and bring to a boil. Then lower to a simmer and cover. Let simmer for 20 minutes.
- Uncover and cook at medium heat until liquid reduces a bit. Don't let it get dry!
- Squeeze lemon juice over and serve with a starch.
Question of the Day: What is your favorite use of chickpeas?
BONUS PUPPY PIC
