Chickpea Curry

Name: Chickpea Curry Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp vegetable or canola oil; 2 medium-sized onions diced fine; 2 cloves garlic minced; 2 tsp ginger root minced fine; 6 whole cloves (can use approx. 1/4 teaspoon ground); 2 teaspoons cinnamon powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/4 tsp cayenne pepper (can use up to a teaspoon if you want it hotter -- the original recipe I worked from recommended a teaspoon and it was too warm for me!); 1 tsp turmeric ground; 2 cans chickpeas/garbanzo beans with included liquid; 1 cup cilantro chopped fine

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 tbsp vegetable or canola oil2 medium-sized onions, diced fine2 cloves garlic, minced2 tsp ginger root, minced fine6 whole cloves (can use approx. 1/4 teaspoon ground)2 teaspoons cinnamon powder1 tsp ground cumin1 tsp ground coriander1/4 tsp cayenne pepper (can use up to a teaspoon if you want it hotter -- the original recipe I worked from recommended a teaspoon, and it was too warm for me!)1 tsp turmeric, ground2 cans chickpeas/garbanzo beans, with included liquid1 cup cilantro, chopped fine

Directions

Put two tablespoons of oil in a large pan. Add onions, and cook on medium heat, stirring occasionally, until onions are nice and tender.

Add garlic, ginger root, clove, cinnamon, cumin, coriander, cayenne, and turmeric, and cook, stirring constantly, for about one minute. Add both cans of beans with their included liquid.

Stir well, and then cook until all ingredients are cooked through and well-mixed flavor-wise.

Serving Size:�Makes approximately 4 large servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving