Chickpea Curry
Adapted from All Recipes
1 Tbsp olive oil
2 cloves garlic, minced
1 onion, minced
1 tsp ginger
1 Tbsp cinnamon
2 Tbsp curry powder
1 tsp cayenne pepper
2 cans chickpeas, drained and rinsed
1 can diced tomatoes
1 cup water
Heat oil in a skillet over medium high heat. Add garlic and onion; saute until onions are clear. Add ginger, cinnamon, curry powder, and cayenne pepper. Saute until fragrant. Add chickpeas and tomatoes. Mix flour and water into a slurry. Add to pan. Bring to a boil and reduce heat. Simmer for 10-15 minutes, until sauce is thickened.
My Notes:
I was craving curry tonight, but didn't feel like dealing with the chicken part of it. So, I pulled out some chickpeas. The sauce I normally make for the chicken seemed way too fattening (with a whole can of coconut milk), so I decided to change it a bit.
I used a can of tomatoes instead of tomato paste, and cut out the coconut milk entirely. It took a while for the sauce to reduce down; if you don't feel like waiting that long, but still want a thicker sauce, try mixing some flour and water together.
I ate it with some delicious Naan and it was very satisfying. And my apartment smells like India now :)
