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Quick Chickpea Curry

Canola or olive oil, for cooking
1 tsp cumin seeds (or add ground cumin along with the curry paste)
1 small onion, chopped
1 jalapeño pepper, seeded and finely chopped (optional)
2 Tbsp chopped fresh cilantro (finely chopped stems are fine too)
1 Tbsp grated fresh ginger
1-2 tsp curry paste or powder
1-2 tomatoes, or a few canned tomatoes, coarsely chopped
2 cups cooked chickpeas, or a 19-oz can, rinsed and drained
Half to a full 14 oz can coconut milk (regular or light)
1 tsp salt

In a large skillet, heat a glut of oil over medium-high heat. Add the cumin seed and cook for a minute or two, until fragrant. Add the onion and cook for 5 minutes, until soft and starting to turn golden. Add the jalapeño, cilantro, ginger, and curry paste and cook for another minute, then add the tomatoes, chickpeas, half the can of coconut milk, and salt. Bring to a simmer, cover and cook for 4-8 minutes, until everything softens and thickens. If it's too thick, or if you like it saucier add more coconut milk. Taste and adjust seasoning, then serve hot, over rice.

Spilling The Beans, p. 147
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Gillian Gunson