Chickpea Curry

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!

Ingredients:

  • 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

Directions:

  1. Combine all of the masala ingredients and set aside. IMG_4134
  2. Chop onions, ginger, and garlic. IMG_4135IMG_4136
  3. Heat the oil in a saucepan. Add onions , ginger, and garlic. IMG_4137
  4. Sprinkle some salt and saute, over medium heat, adding a teaspoon or two of water if the ginger and garlic start to stick.
  5. Meanwhile, chop the tomatoes. IMG_4139
  6. Scoop out the insides. IMG_4140
  7. Finely dice the tomatoes. IMG_4141
  8. When the onions are translucent, add the tomatoes, cayenne pepper, turmeric, and the spice mix. IMG_4143
  9. Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated. IMG_4144
  10. Add the chickpeas and salt and stir well to mix. IMG_4145IMG_4146
  11. 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. IMG_4148
  12.  Serve hot with rice. IMG_4152IMG_4154
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