This is an easy vegetarian curry, spicy but not hot.
Makes 4 servings
• Medium pot with lid
• Measuring cup, measuring spoons,
• Wooden stirring spoon
• Cutting board & knife
• Can opener
• Sieve or strainer
- 3 Tbs olive oil
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 Tbs grated fresh ginger
- 2 tsp each chili powder, ground coriander, ground cumin
- 1 tsp garam masala
- 2 cans (19 oz/540 ml) chickpeas
- ½ cup tomato paste
- 2 tsp brown sugar, packed
- ¼ tsp salt
- 2 Tbs lemon juice
1. Turn stove burner on to medium-high heat and put a medium pot on it. When the pot is warm, add 3 Tbs olive oil. When the oil is hot (but NOT smoking), add onions. Cook onions, stirring often, until softened, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute. Stir in chili powder, coriander, cumin and garam masala, Cook about 1 minute, until fragrant.
3. Dump chickpeas into a sieve or strainer and rinse them under cold running water.
4. Stir in chickpeas, 1 ½ cups water, tomato paste, brown sugar and salt. Turn heat to low, cover, and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Add more water if it gets too thick. Stir in lemon juice. Serve over rice, or with naan bread.
Adapted from Canadian Living: the affordable feasts collection (2013)