Friday, January 27, 2012

Chickpea Curry

Makes: 4 servings

Cost per serving (Heidelberg): ~0,77€ (excludes rice)

  • 1 onion, thinly sliced
  • 2 tablespoons butter
  • ½ cup tomato sauce
  • 6 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon allspice
  • ½ - 1 teaspoon cayenne pepper (depending on spiciness preference)
  • ¼ teaspoon ground ginger
  • 2 14-oz/400-g cans chickpeas, drained and rinsed
  • 1 green bell pepper
  • salt
Saute the onions in the butter until just starting to brown on the edges.  Add tomato sauce, garlic, and spices.  Saute for a bit to mix and cook the spices a little - it smells great. Add chickpeas and pepper and saute another 15 minutes.

Add salt to taste and about half a cup of water, turn down to simmer, and cover.  Simmer one hour, stirring often.  Add water if it gets dry.

Eat over rice.

No comments:

Post a Comment