This is a recipe that I make quite often, it’s yummy and you can either make it spicy or leave the spice out. These chickpeas are great by themselves or spooned over some basmanti rice.
Curried Chickpeas
1 can chickpeas (garbanzo beans)
1 can diced tomatoes
1 onion
1 teaspoon ground coriander
1 teaspoon cloves
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon hot curry powder (optional)
1 teaspoon olive oil
Instructions
1. Place the olive oil and onions in pan and sautéed until onions are tender.
2. stir in chickpeas & their liquid along with coriander, cloves, minced garlic, turmeric, garam masala & curry powder. Let simmer
3. Pour in can of diced tomatoes and stir.
4. Let simmer for about 10 mins to allow all ingredients to meld together.
5. Remove from fire and spoon curried chickpeas over Basmanti rice.
Yummy
*For now I am using pictures I have procured from vegcooking blog, when I make this dish again I will replace with my own pictures.
That recipe looks really good Randi! It would pair really nice with my blackened Salmon. I will give it a shot and let you know how it turned out.
Can I order a plate to go???