Low calorie, low fat and loaded with fiber, this vegan dish will easily serve four with rice as an entree. Have everything chopped and ready to go – this dish cooks in just a few minutes. Great left-over too. Serve with a fruit salad or fruit plate. Drink beer or a gin tonic with this curry.
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon garam masala
¼ teaspoon black pepper
1 teaspoon Kosher salt
vegetable oil for frying
One small yellow onion, chopped
Two cloves garlic, minced
One Serrano (or jalapeno) pepper, minced (use half if you do not like heat)
One red pepper, chopped
1 Tablespoon fresh ginger root, minced or grated
One cup vegetable stock or water (I use stock)
Two 14 oz. cans chickpeas (garbanzo) beans, drained and rinsed
One cup, loose pack, chopped fresh cilantro leaves
Cooked Basmati rice, brown Basmati rice or Jasmine rice as an accompaniment
Place the turmeric, cumin, coriander, paprika, garam masala, black pepper and salt in a small bowl. Mix well and set aside.
Heat a large skillet and coat the bottom with vegetable oil. Add the onion and sauté for a few minutes over a medium heat, until the onion begins to soften. Stir in the garlic and continue cooking and stirring for another minute. Add the spice mixture and stir well to coat the onions. (Mixture will seem very thick at this point.) Add the Serrano chili, red pepper and ginger while stirring constantly, about another two minutes. Pour stock (or water) over the vegetables and stir well to deglaze the pan. Add the chickpeas and stir well. Bring the mixture to a bubble, about another minute, and then toss in the chopped cilantro. Stir to coat and remove from heat. Serve over rice. Serves four as an entree.
Chickpea Curry with Cilantro with brown basmati rice