So anyway... this curried chickpea recipe was inspired by the 60 second chickpeas on Thursday night. I ate it straight out of the bowl because I was starving but if you're civilized feel free to eat it like all normal people eat curry - dumped over some fluffy basmati rice.
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon red pepper flakes
1 teaspoon garam masala (spice blend)
1 teaspoon hot curry powder
3 cloves garlic, minced
2 cans chickpeas, rinsed
1 can crushed or diced tomatoes
Salt
Fresh chopped cilantro (if you have it)
Saute until the onion is soft and translucent.
Add the garlic and saute for another minute or two until the garlic is soft, but don't let it burn.
Add the chickpeas, tomatoes, and salt.
Cover and simmer until everything is soft and all the flavors have combined. (About 20 minutes.)
Finish with fresh cilantro.
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