Monday, April 26, 2010

Easy Chickpea Curry

I made this Friday night and we put it into some pita bread for a nice picnic at the park. I served it with spinach and plain yogurt wrapped up inside. You could also put it over rice for a weeknight sit down. The spice is around a medium here. Feel free to tone it up with a little more ginger, garlic and jalepeno, or tone it down with a little less curry powder. To make the curry paste, I use my little kitchen-aid chopper, but you can also just chop it all up as small as possible if you don't have one

Serves 4


1 Tbls olive oil
1/2 small organic onion - diced
3 organic garlic cloves - minced
1 tsp minced organic ginger
1/2 organic jalapeno - minced
1 Tbls curry powder
1 x 14.5 oz can diced organic tomatoes
1 x 25 oz can organic chickpeas
Salt and Pepper to taste


  1. Put the olive oil over medium heat in a pan on the stove
  2. If you're using the food processor, put in the onion, garlic, ginger and jalapeno and pulse it until it's a nice paste (about 15-20 seconds). If you're doing it by hand, chop away!
  3. Add the paste to the pan and sear it for about 5 minutes, stirring occasionally to make sure none of it burns.
  4. Add the curry powder and mix it in with the paste
  5. Pour in the tomatoes and chickpeas and stir it all up
  6. Bring to a boil, then reduce the heat to a simmer. Let it cook for 30 minutes until the sauce as reduced down and the flavors are amazing. Salt and pepper to taste
  7. Enjoy!

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