1 T oil, 2 onions sliced, 4-6 cloves garlic minced, 1 T chili powder, 1-1/2 tsp. salt, 1-1/2 tsp.
turmeric, 2 tsp. paprika, 1-1/2 T cumin, 1 T coriander, 1 T curry, 28 oz. canned chickpeas drained
and rinsed, 1 14 oz. can stewed tomatoes chopped, 1 tsp. garam masala
BASMATI RICE: 1 C basmati rice, 2 T amish butter, 1-1/2 tsp. salt, 1-1/3 C water.
Instructions
heat the oil in a pan. add the onion and garlic; cik, stirring, until the onion is soft. add the next 7 ingredients. cook stirring for 2-3 min. stir in the chickpeas and tomatoes. simmer, covered over low heat for 20 min., stirring occasionally.
stir in the garam masala, simmer covered for a further 10 min. serve over basmati rice with a side dish of garlic naan.
BASMATI RICE
bring water to a boil in a saucepan. add salt and butter. stir in rice. cover. reduce heat and simmer for 20 min. or till water is absorbed.
Originally Submitted
1/30/2008
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