Chickpea curry with tomatoes and broccoli

8 T lemon juice
½ t salt
6 or 7 pickled jalapeno rings, with seeds, chopped (or more!)
1/2 tbsp powdered ginger
3 onions (diced)
3 T olive oil
1 large (796 mL) can of diced tomatoes
2 540 mL cans chickpeas (rinsed and drained)
3 or 4 cups bite-sized broccoli crowns (fresh or frozen, thawed)
and either:
6 T curry powder
or
2 T ground coriander
2 T ground cumin
1 t turmeric powder
4 t garam masala
1/2 t cayenne pepper

• Put 4 tablespoons of the chopped onions, t salt, green chilli or jalapeno, ginger and lemon juice in a bowl. Mix and set aside.
• Heat oil in a wide pan/pot over med-high heat. When hot, add the remaining onion and stir and fry for 8-10 minutes until they start to brown.
• Add the tomatoes, stir and cook for another few minutes.
• Put in the coriander, cumin, turmeric garam masala and cayenne (or curry powder), stir and cook for 30 seconds.
• Put in the drained chick peas, . Stir to mix and bring to a simmer.
• Add broccoli, cover and reduce heat to low. Simmer 20 min or so, stirring occasionally.
• Add lemon juice and onion mixture, stir and cook for another minute or two.
• Eat!


Number of Servings: 9

Recipe submitted by SparkPeople user FISH08.