Chickpea Curry

This tasty dish could have come from your local Indian restaurant, but it's so simple and quick to make at home, either on the stovetop or in a crock pot/slow cooker. Since I cooked this on the stove, I smashed some of the chickpeas (probably 1/4 to 1/2 of them) to make the curry a bit thicker and less chunky. I served this over rice. Mmm...yum.


Chickpea Curry

2 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 tsp. cumin
1 tsp. coriander, crushed
1 tsp. turmeric
1 tsp. salt
15 oz. can chickpeas
15 oz. can diced tomatoes
1/2 tsp. garam masala

Saute oil, onions, ginger, and garlic for 5 minutes. Place onion mixture & remaining ingredients except garam masala into crockpot and cook for 6-9 hours on low. Add garam masala before serving.

Saute oil, onions, ginger, and garlic for 5 minutes. Add remaining ingredients except garam masala and simmer covered for 30 minutes. Add garam masala before serving.

Recipe courtesy Simple Vegetarian Recipes