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ChickPea Curry

A very filling dinner with a spicy, Indian flair. A great meal for kids who like some choices of their own.
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Heather W. (Lilburn, GA, USA)

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!