Chickpea Curry
A quick, pantry-friendly chickpea curry with curry powder, cinnamon and cloves - ready in under 30 minutes and delicious over rice or with naan.
40 min
Serves 4
Recipe from YouTube by lynnsrecipes
Ingredients
- olive oil1 tbsp
- black pepper1/4 tsp
- water2 cups (475 ml)
- cilantrochopped (optional)
- lemonwedges (optional)
- yellow onion1 large (150 g), diced small
- garlic3 cloves (15 g), minced
- curry powder1 tbsp
- cinnamon stick1 (3 inch)
- ground clovesa pinch
- chickpeas2 cans 15 oz (800 g), rinsed and drained
- ketchup3 tbsp
- salt1 tsp
Method
Heat the oil in a large skillet over medium-high heat; add the onion and cook until dark brown around the edges, about 6 minutes.
Add the garlic, curry powder, cinnamon stick and cloves; cook, stirring, until fragrant, about 30 seconds.
Add the chickpeas, ketchup, salt, pepper and water; bring to a boil.
Reduce to a simmer, cover and cook 20 minutes.
Uncover, increase heat to medium-high and cook until the sauce is slightly reduced, about 5 minutes.
Serve topped with cilantro and lemon wedges, with rice or naan.