Chick Pea Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 cans chickpeas, drained
- 1 can tomato (s), peeled
- 2 onions)
- 4 garlic clove (s)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon ground cumin
- 1 tablespoon coriander powder
- 1 teaspoon spice mix (Garam Masala)
Print Recipe
Pin Recipe Instructions
- Cut the peeled onions into thin rings, press the peeled garlic with the garlic press, then braise both in olive oil until soft. Add all the spices (except garam masala) and let simmer for 1 minute while stirring. Add the drained chickpeas and diced tomatoes and cook over low heat for 20 minutes. Add garam masala and cook for another 10 minutes. Serve warm with bread. Chapattis or naan bread taste best with it.
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