Tuesday, February 15, 2011

Curried Chickpeas

This recipe will serve 10 or otherwise makes great leftovers. I modified it from the prior post to suit my tastes, and I am proud to call this recipe my own. Feel free to cut in half for your family, our double again for a larger group. It is SO yummy! Goes well on it's own, stuffed in pita pockets or as a side with My Indian Chicken Strips.

6 T oil - or enough to cover the surface of the skillet
2 onions, chopped
3 large cloves garlic, minced
3 Tablespoons (or more!) curry powder
1 teaspoon cinnamon powder
1/4 to 1/2 teaspoon ground cloves
3 cans chick peas, rinsed and drained
2 Tablespoons or more tomato paste
A squirt or two of all natural/organic ketchup (helps thin and add flavor)
a couple pinches of salt and pepper
1/2 cup water (plus more for the end if needed)
1 cup (or more) plain yogurt
Cilantro, chopped
lemon Wedges
Whole Wheat pita pockets if desired

  1. In a large skillet over medium-high flame, heat oil.
  2. When oil is hot, add onion, and cook stirring occasionally, until it starts to soften and become translucent.
  3. Add the garlic, stir, and continue to cook for about 5 minutes.
  4. Add curry, cinnamon, and cloves, and stir allowing to cook until mixed and fragrant.
  5. Add the chickpeas and stir.
  6. Add tomato paste and ketchup, stir and allow to heat a bit.
  7. Add the water and stir to even out sauce on beans.
  8. Season with salt and pepper.
  9. Add the yogurt and stir and allow to come to temp. Add more yogurt or water, or even ketchup or spices, to adjust sauce to your liking.
  10. Add chopped cilantro and stir, continuing to heat for 5 minutes.
  11. Remove from heat and serve with lemon slices and pita pockets, or as a side with my Indian Chicken Strip recipe.

1 comment:

Maine Mom said...

I realized tonight that I didn't have tomato paste nor yogurt. I used all ketchup and substituted sour cream. It worked FINE!