Quick Chickpea Curry

Everyday Food: The Light Issue Fiber rich, meatless, low sodium meal Serve with rice or whole wheat pitas.

Yield: 4 servings
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  • 2 can(s) (15 ounces each) no salt added chickpeas, rinsed and drained
  • chopped cilantro and lemon wedges (optional), for serving
  • 1 stick(s) cinnamon (3 inches)
  • coarse salt and ground pepper
  • 1 tablespoon(s) curry powder
  • 3 clove(s) garlic, minced
  • ground cloves
  • 3 tablespoon(s) ketchup
  • 1 tablespoon(s) olive oil
  • 1 large yellow onion, diced small


  1. In a large straight sided skillet, heat oil over medium high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon and pinch of cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover and increase heat to medium high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
January 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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