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Wednesday, June 6, 2012

quick chickpea curry.

martha stewart rarely lets me down. this Quick Chickpea Curry is no exception...
creative "idea" #15 {can i call this an idea if i'm just posting her recipe? idk.}: Quick Chickpea Curry. {serves 4-5}
idea sparked by: martha stewart.

ingredients:
mise en place.

  • 2 TB EVOO
  • 2 large yellow onions, diced
  • 6 garlic cloves, minced
  • 2 TB curry powder
  • 2 three inch cinnamon sticks
  • 1/4 tsp ground cloves
  • 4 cans chickpeas, rinsed and drained 
  • 6 TB ketchup
  • salt and freshly ground pepper
  • 4 cups water
  • chopped cilantro 
directions:
  • in a large, straight sided skillet, heat oil over med-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
it's my firm belief that all onions
are born to be caramelized,
no matter what the recipe
actually says to do to them.
  • add garlic, curry, cinnamon, and cloves; stir until fragrant, 30 seconds.

  • add chickpeas, ketchup, 2 tsp salt, 1/2 tsp pepper, and 4 cups water.


  • bring to a boil. reduce to a simmer, cover and cook 20 minutes.
  • uncover and increase the heat to medium high; cook until sauce is slightly reduced, 5 minutes.
  • serve topped with cilantro.

these cilantro proportions were for
aesthetic purposes only. as soon as the
camera snapped, my bowl was covered in green.
i heart cilantro.

ingredients:

  • 2 TB EVOO
  • 2 large yellow onions, diced
  • 6 garlic cloves, minced
  • 2 TB curry powder
  • 2 three inch cinnamon sticks
  • 1/4 tsp ground cloves
  • 4 cans chickpeas, rinsed and drained 
  • 6 TB ketchup
  • salt and freshly ground pepper
  • 4 cups water
  • chopped cilantro 
directions:
  • in a large, straight sided skillet, heat oil over med-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
  • add garlic, curry, cinnamon, and cloves; stir until fragrant, 30 seconds.
  • add chickpeas, ketchup, 2 tsp salt, 1/2 tsp pepper, and 4 cups water.
  • bring to a boil. reduce to a simmer, cover and cook 20 minutes.
  • uncover and increase the heat to medium high; cook until sauce is slightly reduced, 5 minutes.
  • serve topped with cilantro


i love this recipe and make it often. it's cheap, full of flavor, and gooooooood. my 13 month old ate it faster than i did. please, make this and then tell me what you think :-)



love and chickpeas,

amber.

2 comments:

  1. Just made this last night and it is delicious! I love the smell when this is cooking! Thanks Amber.

    ReplyDelete
  2. yay! i'm so glad - it's one of my favorite recipes! i actually plan to make it this week also :-) i'm a sucker for anything curry!

    ReplyDelete