ChickPea Curry
I got this recipe many years ago from a friend, and it quickly became one of our favorites. This dish makes an affordable family meal with a burst of so many flavors!
For the first several times making it, I left off the first step with the cumin seeds because I never had them on-hand. However, once I DID use them, the flavor was even more amazing!
Our kids really enjoy this recipe because they get to pick and choose which toppings they want. It helps to make them more adventurous eaters, I think.
ChickPea Curry
A very filling dinner with a spicy, Indian flair. A great meal for kids who like some choices of their own.
Servings 6 servings
Ingredients
- 1 1/2 cups short-grain brown rice
- 2 cans chick-peas drained and rinsed
- 1 tsp salt
- 2-3 cans of water
- 1 TBL cornstarch to thicken sauce at the end
- 3 TBL extra virgin olive oil
- 1/2 tsp cumin seeds
- 1/4 cup finely chopped onion
- 1 TBL finely chopped fresh ginger root
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala or curry powder
- 1/2 tsp ground cayenne pepper reduce to 1/4 tspn for less spicy
Optional Toppings
- 1 Cup finely chopped fresh cilantro
- Dry roasted peanuts
- Cherry tomatoes halved
- Raisins
- Plain organic yogurt
- Banana slices
Instructions
Prepare Rice
- Cook rice on stovetop according to directions.
ChickPea Curry
- Heat oil over high heat in a large sauce pan.
- Add cumin seeds and stir for 30 seconds.
- Add onion and ginger.
- Lower heat to moderate and, stirring constantly, fry onions for 7-8 minutes, until soft and golden brown.
- Stir in remaining seasonings and 1 Tablespoon water.
- Add chickpeas and several cans of water.
- Bring to a boil over high heat while stirring.
- Cover pan tightly, reduce heat to low, and simmer for about 25 minutes.
- Mix cornstarch with a little bit of water to make a paste. Add to chickpeas all at once to thicken sauce and stir.
- Serve over rice with all the fixings!
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