Alright, you got me. This chickpea curry isn’t technically Israeli. Sorry.
It is actually from India. However, similar dishes are eaten all throughout the Middle East, so I figured it would be safe to include it on this blog.
This recipe is adapted from Holy Cow! Vegan Recipes. It’s vegan too, by the way!
- 2 cans of chickpeas, rinsed
- 1 medium onion, peeled
- 2 medium tomatoes
- vegetable oil for frying (I prefer olive oil)
- 1/2 tsp cumin
- 1 cup nondairy coconut or almond milk
- 1 tbsp garlic, chopped or crushed
- 1 tsp ginger, chopped or crushed
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/2 tsp corriander
- salt to taste
For the masala powder or spice mix:
- 1 tsp cumin
- 1 tbsp coriander
- 1 tsp fennel powder
- 1 tsp cardamom
- 1/2 tsp of cinnamon
- Combine all of the masala ingredients and set aside.
- Chop onions, ginger, and garlic.
- Heat the oil in a saucepan. Add onions , ginger, and garlic.
- Sprinkle some salt and saute, over medium heat, adding a teaspoon or two of water if the ginger and garlic start to stick.
- Meanwhile, chop the tomatoes.
- Scoop out the insides.
- Finely dice the tomatoes.
- When the onions are translucent, add the tomatoes, cayenne pepper, turmeric, and the spice mix.
- Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
- Add the chickpeas and salt and stir well to mix.
- Bring the chickpea curry to a boil, turn down the heat, and simmer for another 45 minutes to an hour. Add the coconut milk and let it warm through.
- Serve hot with rice.