Curry Recipe: Chickpea Curry

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Free Meal Plan: Chick Pea CurryI love a good, simple curry. This one is about as easy (and cheap!) as it gets, which is a blessing on hot summer nights. We love it with a cool cucumber and yogurt salad on the side, spicy mango chutney, some warm naan, and a bit of rice. Who needs to go out for Indian food when you can just make it at home?

Chickpea Curry

Photo copyright Karen Humphrey

Adapted from Smitten Kitchen

1 tbsp vegetable oil
2 medium onions
1 clove garlic
2 tsp minced fresh ginger
1 fresh hot chili pepper, minced (the recipe calls for green, but I used a Thai red chili)
1 tbsp ground coriander
2 tsp cumin
½ tsp cayenne powder (really, to taste.  I use very little.  It depends on how much heat you like)
2 tsp cumin seeds, toasted and ground
2 tsp paprika
1 tsp garam masala
2 cups tomatoes, chopped (or one 15 oz can plum tomatoes and their juices, chopped small)
⅔ cup water
4 cups cooked chickpeas, or two 15 oz cans of chickpeas, drained and rinsed
½ tsp salt
1 whole lemon, juiced

In a large skillet over medium heat, sauté the onion, garlic, ginger, and pepper in olive oil until browned and soft.  Add the coriander, cumin, cayenne, cumin seeds, paprika, and garam masala, cooking for a little bit longer before adding the tomatoes.  Stir in the water and chickpeas, stirring to loosen the cooked on bits from the bottom of the pan, then simmer uncovered for 10 minutes before squeezing in the lemon juice and sprinkling salt over top.

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