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.