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Recipe by Alison Gutwaks

Curried Chickpeas

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 2 tablespoons oil

  • 1 medium red onion, small dice

  • 1 teaspoon cumin seeds

  • 3 cloves garlic, minced (or 3 cubes Dorot Gardens Frozen Garlic)

  • 1 tablespoon ginger, minced (or 3 cubes Dorot Gardens Frozen Ginger)

  • 1 teaspoon turmeric

  • 1 teaspoon chili powder

  • 2 teaspoons garam masala or hawaij

  • 1 tablespoon coriander powder

  • 1 (14.5-ounce) can small diced tomatoes

  • 2 (15.5-ounce) cans chickpeas, drained or 31 ounces Gefen Organic Chickpeas

  • 1 cup Gefen Coconut Milk

  • salt, to taste

  • fresh cilantro, garnish

Directions

Prepare the Curried Chickpeas

1.

Heat oil in a large saucepan over medium-high heat. Add onion for two to three minutes until translucent.

2.

Add all of the spices, ginger, and garlic and fry, stirring, for about a minute or until they release their aroma.

3.

Add the diced tomatoes and chickpeas. Mix and simmer for about one minute.

4.

Add the coconut milk and a few pinches of salt to taste.  Simmer for about five minutes until the sauce reduces a bit and the consistency becomes a little thicker.

5.

If desired, serve over rice with cilantro on top.

Curried Chickpeas

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Shainy
Shainy
2 years ago

Delicious and creamy!