Quick Chickpea Curry

Serve this fiber-rich vegetarian dinner with warm whole-wheat pita bread.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 cinnamon stick
  • pinch of ground cloves
  • 2 cans (15-ounces each) chickpeas, drained and rinsed
  • 3 tablespoons ketchup
  • salt
  • pepper
  • cilantro and lemon slices, for serving (optional)

What you’ll do:

  • In a large skillet, heat the oil over medium-high heat.
  • Add the onion and cook, stirring occasionally, for about 6 minutes.
  • Add the garlic, curry, cinnamon and cloves.  Cook while stirring for 30 seconds.
  • Add the chickpeas, ketchup, 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 cups water.
  • Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
  • Uncover, increase heat to medium-high heat; cook sauce until slightly reduced, 5 minutes.
  • Serve with warm pita bread, cilantro and lemon slices, optional.

Recipe and image from Martha Stewart. 


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