Recipe: Chickpea Curry

[Guest guest]

This recipe is easy and has served me well over the years. The

sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas).

 

Tonight I'm adding parsley (because it's still growing well in my

garden) and serving it with toasted corn tortillas. It doesn't *have*

to simmer for a whole hour, but like pasta sauce, it improves with

time. I usually quarter the recipe.

 

It's from PETA.com but I didn't see any copyright notice in their

recipe area:

 

Chickpea Curry

This delicious curry is satisfying. Serve it over basmati rice.

 

2 & 1/2 medium onions, thinly sliced

4 tbsp. margarine

8 oz. can tomato sauce (passata)

8 cloves garlic, minced

2 tsp. turmeric

1 tsp. cumin

1 tsp. allspice

1 & 1/2 tsp. cayenne pepper

1/2 tsp. ginger

4 cans of chickpeas, drained

1-2 green peppers, cut into small pieces

Salt, to taste

1/2 cup water

 

 

• Sauté the onions in the margarine. When golden brown, add the

tomato sauce, garlic and the spices and sauté for a few minutes.

• Add the chickpeas and the green peppers and sauté over fairly high

heat until everything is browned, about 15 minutes.

• Add the salt and water, turn down the heat and cover. Simmer for

about 1 hour, stirring frequently.

• Serve over rice.

 

Makes 8 to 10 servings