After a heavy-handed mishap with a shaker of sea salt and some trick quinoa (like trick birthday candles except that instead of being impossible to blow out this quinoa refused to ever get soft) at Bridgit's apartment on Thursday night I scrambled to redeem myself by making something edible in under 60 seconds. A can of chickpeas + the opened can of diced tomatoes in B's fridge = better than salty, undercooked quinoa that took 90 minutes to ruin.
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 yellow onion, chopped
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
Fresh chopped cilantro (if you have it)
Saute the onion in olive oil for a few minutes then add all the spices.
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.