Thursday, May 20, 2010

Quick Chickpea Curry

For dinner tonight I made this fabulous chickpea curry.  It's a favourite for my entire family!  It's fiber-rich and meatless, delicious with rice or warm whole-wheat pitas.  I often add a few dried currents during the last 10 minutes of simmering for added flavour.

Quick Chickpea Curry


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


  1. In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. 
  2. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. 
  3. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. 
  4. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes.
  5. Serve topped with cilantro, with lemon wedges alongside if desired.
Serves 4.

Source:  Martha Stewart Everyday Food

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