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Chickpea Curry Recipe

August 14, 2017

 

Ok, I heard you. Here's the recipe! It's so fast, you can whip it up in under 30 minutes. The recipe is also very forgiving so there's no need to spend extra time or brain cells trying to dice the onions perfectly or measure the spices EXACTLY right. Now, let's make a deal...after you make it, come back and tell me how you like it and if you tweaked it to match your preferences. 

 

 

You'll need:

 

  • 1 14oz can chickpeas (garbanzo beans)

  • 1 14oz can diced tomatoes

  • 1 14oz can coconut milk

  • 1 bunch of cilantro

  • 1 egg for each person

 

  • 1 small red onion

  • 1 Tbsp minced garlic

  • drizzle of olive oil

  • juice of half a lemon

 

  • 2 tsp salt

  • 1 tsp pepper

  • 1 tsp cayenne pepper

  • 1 Tbsp Curry

  • 1 tsp cumin

  • 1 tsp paprika

  • 2 tsp ground ginger

 

 

Directions:

 

  • Heat olive oil in a large skillet on med high heat

  • dice onion and sautée for 3 minutes

  • add garlic and ALL spices and continue to cook for 2 minutes

  • stir in chickpeas (drained and rinsed), coconut milk and tomatoes 

  • Roughly chop cilantro and add to skillet

  • squeeze half a lemon into skillet

  • turn temperature down to low

  • simmer 10 minutes, stiring occasionally 

  • fry 1 egg in olive oil with salt and pepper

 

Serve over rice, top with fried egg and cilantro, enjoy! 

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