Chickpea Curry

Name: Chickpea Curry Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Ingredients: * Extra Virgin Olive Oil 4 tbsp; * Ginger ground 1.5 tsp; * Chili powder 2 tsp; * Coriander leaf dried 2 tsp; * Cumin seed 2 tsp; * Turmeric ground 2 tsp; * Onions raw 1 cup chopped; * Chick Peas Drained and Rinsed ~4 cup (2 regular cans); * Crushed Tomatoes with No Salt 2 cups (I buy the cans); * Potato chopped 2 medium (2-1/4 to 3-1/4 dia.); * Distilled Water 3/4 cup; * Salt 1 tsp or to taste (you may not need this much); * Red Wine Vinegar 2 tbsp; * Green Chilies optional

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 12

Ingredients

* Extra Virgin Olive Oil, 4 tbsp * Ginger, ground, 1.5 tsp * Chili powder, 2 tsp * Coriander leaf, dried, 2 tsp * Cumin seed, 2 tsp * Turmeric, ground, 2 tsp * Onions, raw, 1 cup, chopped * Chick Peas, Drained and Rinsed, ~4 cup (2 regular cans) * Crushed Tomatoes with No Salt, 2 cups (I buy the cans) * Potato, chopped, 2 medium (2-1/4" to 3-1/4" dia.) * Distilled Water, 3/4 cup * Salt, 1 tsp or to taste (you may not need this much) * Red Wine Vinegar, 2 tbsp * Green Chilies, optional

Directions

Saute the spices in the olive oil for 2-3 minutes, then add the onions and saute over medium-low heat until onions are soft. Add chickpeas and saute until peas start to make popping noise (or before onions brown/burn). Add the 2 cups of crushed tomatoes, the potatoes, water, salt, and red wine vinegar (Cider vinegar would make a good substitute and is what I used for the nutritional analysis). Let mixture bubble over medium heat, stirring frequently so the spices do not burn on the bottom, until the potatoes are tender. Stir once more, pour into casserole dish and serve piping hot with flat bread, Basmati or Jasmine rice, or any other delicious complementing dishes you might think of. :-)

I would estimate that this recipe makes about 12 x 1/2 cup servings but it might be more than that...I didn't measure. Suffice it to say that the 5 of us had our fill (at least 2 servings each) and there are still leftovers for lunch tomorrow...

Alternative Cooking Method: This can be made in the slow cooker by browning the onions and chickpeas with the spices before adding these and the other ingredients (other vegetables first, then chickpeas and potatoes towards the top) and then cooking everything on simmer (180 degrees) for 4 hours or until the potatoes and chickpeas are tender.

I hope you really enjoy this recipe!

Number of Servings: 12

Recipe submitted by SparkPeople user YINYANGWRITER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving