chickpea curry

2 tablespoons vegetable oil |||| 3 garlic cloves, crushed ||||  2-3 teaspoons finely grated fresh ginger root |||| 2-3 tablespoons medium or hot curry powder |||| 1-2 teaspoons dried red pepper flakes |||| 1 1/2 x 14.5 ounce can diced tomatoes |||| 1 teaspoon brown sugar |||| 2 x 13 ounce cans chickpeas, drained and rinsed |||| pinch of salt |||| low-fat plain yogurt, for garnish

1. Heat oil in a large, non stick wok or frying pan and add the garlic and ginger. Stir-fry for thirty seconds and then add the curry powder and dried red pepper flakes. Cook for 1 minute before adding the diced tomatoes and sugar.

2. Bring the mixture to a boil, cover, reduce the heat, and cook over medium heat for 10-12 minutes.

3. Stir in the chickpeas and mix well. Cook over medium heat for 3-4 minutes, until chickpeas are heated through.

4. Season with salt and remove from the heat. Garnish with yogurt before serving.

COST:

This is a really cheap recipe. I had the oil, garlic, sugar, salt and curry powder in the pantry. I am new to cooking Indian, so I don’t know a lot about the spices and how they are used. For now I am cheating with a purchased curry powder mixture. Curry powder is available in the spices section of any grocery store and usually costs $3-5. Here’s the cost of the ingredients I purchased:

$0.60 – small piece of ginger root                                                                                                          

$2.40 – 2 cans of diced tomatoes                                                                 

$1.58 – 2 cans of chickpeas                                                                          

$0.97 – 6 ounce container of plain yogurt                                                  ________                                                                                                       

$5.55 TOTAL

$5.55/ 4 servings = $1.39

 

For my tips and reviews click here . . .

I made a lot of substitutions and additions to the original recipe. I like my Indian food spicy, so I upped the curry powder and add some red pepper flakes.

For the tomatoes I started with one 14.5 oz can of ‘no-salt-added’ diced tomatoes. But when the mixture was complete, it didn’t seem like there were enough tomatoes. There were too many chickpeas and not enough sauce to cover them. So I added about half of another 14.5 oz can of diced tomatoes after all the ingredients were combined.

I think its best to have all ingredients prepared before starting. Chop the garlic, grate the ginger, measure the curry powder and sugar, open the cans of tomatoes and chickpeas, and drain and rinse the chickpeas before anything touches the frying pan.

This recipe is super simple and easy to make. Cooking Indian food can seem intimidating, but its really quite simple. Indian dishes are filling, healthy and full of spicy flavor. I would recommend this as a hearty, vegetable side. You could also serve it as a meal with rice. It took me 30 minutes from prep time to clean up time. I only used a frying pan, a cutting board, a knife and measuring spoons. I will totally make chickpea curry again.

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1 Comment

Filed under indian cuisine, Uncategorized, vegetarian

One response to “chickpea curry

  1. Mmm…haven’t had Indian food in a while, but really love it. This sounds delicious. I alter my recipes quite a bit, too. That’s half the fun most of the time, isn’t it?

    I like the way you type your ingredients list — very creative way to present it…

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