Quick Chickpea Curry
I've tried several chickpea curry recipes and this one is really the fastest, guaranteed!
A little trick for garlic and ginger: they can be hard to keep fresh. So I recommend buying them in jars (eg : here), because it’s already chopped and can be kept a long time in the fridge. It also shortens the preparation time of a recipe.
Total time : 20 min
Servings : 4-5
500 ml chickpeas (canned or cooked)
1 can (796 ml) diced tomatoes (if they're no-salt, add more salt to the recipe)
1 big onion, sliced
3 cloves of garlic, pressed (or 3 tsp garlic in a jar)
3 cm fresh ginger, grated (or 3 tsp ginger in a pot)
2 tsp (10 ml) ground cumin
2 tsp (10 ml) cilantro powder
1 pinch of turmeric
1 can (398 ml) of coconut milk (or 250 ml of unsweetened soy milk)
Salt & pepper
In a large skillet, sauté the cumin and onion. Soften on low heat stirring and adding a little water.
Add cilantro, turmeric, garlic and ginger and cook on low heat for 2 minutes.
Add the tomatoes and cook on low heat for 5 minutes.
Add milk, chickpeas and season with salt and pepper. Cover and cook for 5 minutes.
Serve alone, on rice, on quinoa or with bread!