Chickpea Curry

Chickpea Curry

This is my son Jordan’s favorite meal. If I haven’t made it for a month or more, he’ll gently remind me, saying “We haven’t had Chickpea Curry for a long time now, Mom.” Because it’s full of spices, it keeps well in the refrigerator for almost a week.

2 onions, chopped
2 cloves garlic (2 tsp. Garlic powder)
oil or fat for frying
1 tsp. curry powder
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
1 tsp. salt, or to taste
1/2 tsp. mint leaves
1 – 19 ounce can chickpeas (garbanzo beans)
1/4 C. apple juice (or applesauce or1 tsp. Brown sugar)

Sauté the onions and garlic until soft, add dry spices and garlic, cook 2 more minutes. Add mint and entire can of chickpeas with its water; add apple juice and stir. Simmer covered for about 20 minutes, stirring occasionally, until the spices are nicely mixed into the gravy and the chickpeas are tender. Serve over rice.

Suggestion: Chopped fresh onion, coconut, raisins and sunflower seeds are delicious toppings.


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One CommentLeave a comment

  1. This one is a favorite of mine too Willi, got to fill your plate before Jordan gets to it though.. Ha Ha.!!
    Great pages, going to keep my eye on it now that I have it bookmarked.

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