Chickpea Curry with Peas
- Number of Servings: 12
Ingredients
2 medium onions, chopped4 cloves garlic, chopped fine2 tsp. ginger paste3 TBSP olive oil1 tsp ground cumin1/2 tsp cayenne pepper1 tsp ground coriander1 tsp garam masala4-5 cardamom seeds, whole2 lbs cherry tomatoes1 tsp salt2 cans chickpeas, drained1 cup sweet green peas
Begin by saut�ing the chopped onions with 1 tbsp oil, ginger and garlic. Once the onion is translucent, add the rest of the oil, cumin, coriander, cayenne pepper, garam masala, salt. Stir fry for a couple of minutes and then add the tomatoes. Keep frying the tomatoes, covered, until the pop. Liquid should pool out of the tomatoes and they will look a little shriveled. Once the tomatoes are done, take the entire mixture and liquefy in a vitamix or similar device. I used variable speed and then turned it on high for about 1 minute, really pulverized the heck out of it!
Pour the mixture back into your pan, add the cardamom seeds and 2 drained cans of chickpeas. Using a masher of sorts, mash some of the chickpeas but not all of them. Then mix and add the peas. Let the mixture simmer for 5-10 minutes until it thickens a bit.
I served it with couscous and it was absolutely delish!
Serving Size:�12 1/2 cup servings of curry and 1/4 cup serving of couscous
Pour the mixture back into your pan, add the cardamom seeds and 2 drained cans of chickpeas. Using a masher of sorts, mash some of the chickpeas but not all of them. Then mix and add the peas. Let the mixture simmer for 5-10 minutes until it thickens a bit.
I served it with couscous and it was absolutely delish!
Serving Size:�12 1/2 cup servings of curry and 1/4 cup serving of couscous
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 425.1 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 6.0 g
- Protein: 7.1 g
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