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.
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/ 4 servings = $1.39
For my tips and reviews click here . . .