Chickpea Curry Recipe

Name: Chickpea Curry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 - 8 servings
Ingredients: 2 tablespoons olive oil; 2 medium onion; 2 cloves garlic; 2 teaspoons ginger root; 6 whole cloves; 2 cinnamon stick; 1 teaspoon cumin; 1 teaspoon ground coriander; salt; 1 teaspoon cayenne pepper; 1 teaspoon Turmeric; 30 ounces garbanzo beans; 1½ cups chicken stock; 1 cup cilantro; basmati rice

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 - 8 servings
Course
Side Dish
Cuisine
Indian

Chickpea Curry Recipe

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 tablespoons olive oil
2 medium onion minced
2 cloves garlic minced
2 teaspoons ginger root finely chopped, fresh
6 whole cloves
2 cinnamon stick crushed
1 teaspoon cumin ground
1 teaspoon ground coriander
salt to taste
1 teaspoon cayenne pepper
1 teaspoon Turmeric ground
30 ounces garbanzo beans 2 - 15 oz cans, drained
1½ cups chicken stock or vegetable stock
1 cup cilantro chopped, fresh
basmati rice to serve with, cooked

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Instructions

Keep Screen Awake

Heat a large frying pan until hot. Add the oil, and heat until it shimmers. Saute the onions until tender.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt (to taste), cayenne and turmeric. Cook for one minute over medium heat, stirring constantly.
Add drained chickpeas (garbanzo beans) and stock and heat through. Taste and adjust seasonings.
Stir in the cilantro right before serving.
Serve over hot basmati rice.