Chickpea Curry

          

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Original recipe makes 8 servings

Ingredients

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

  • PREP

    10 mins

  • COOK

    30 mins

  • READY IN

    40 mins

Directions

  1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
  2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Nutrition

Calories: 135 kcal
Carbohydrates: 20.5 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 4.6 g
Protein: 4.1 g
Sodium: 289 mg

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