This vegetarian dish works as a light supper over rice or couscous, or a flavourful side dish.
Curried Chickpeas
6 servings
1/3 cup canola oil
1 med-large onion finely chopped
3 med cloves garlic finely chopped
1 cup tomatoes chopped
1 tsp ginger chopped
1 1/2 tsp turmeric
1 1/2 tsp salt
1-2 tsp jalapeno peppers (fresh)
1 tsp cumin
1 tsp coriander
1 tsp paprika
2 tsp garam masala* (cinnamon/cardamom/cloves)
1 cup water
2 cans of chickpeas (19oz size)
1/2 cup of green onion chopped
Pour oil into pot. Sauté finely chopped onion on a medium to high heat for 5-8 minutes or until onions are browned. Add finely chopped garlic to the onions, until the garlic is light brown in colour. Add chopped tomatoes, chopped ginger, turmeric, salt, jalapeno peppers, cumin, coriander paprika and garam masala (if you do not have garam masala, just increase the amount of cumin and coriander to one 1 tbsp of each). Sauté the tomato mixture for 4-5 minutes. Add 1 cup of water and then the drained chickpeas. Add green onions. Stir and bring to a boil, then simmer for 3-4 minutes.
Courtesy Vikram Vij