Chickpea Curry

Serve this rich, fragrant curry with steamed rice or a piece of naan bread.  You can substitute just about any protein-rich food for the chickpeas, including lentils or tofu.

Chickpea Curry


Quantity Ingredients
1 tbsp (15 ml) ghee or canola oil
6 black peppercorns
6 cloves
2 cups (500 ml) chopped onion
3 garlic cloves, crushed
1 tbsp (15 ml) grated fresh ginger root
2 cans (19 oz/540 ml each) chickpeas, drained and rinsed well
1 cup (250 ml) crushed tomatoes
1 cup (250 ml) water
2 tsp (10 ml) coriander
2 tsp (10 ml) cumin
½ tsp (2 ml) turmeric
¼ tsp (1 ml) salt
1/8 tsp (0.5 ml) cayenne pepper, or to taste
¼ cup (50 ml) chopped cilantro


Heat ghee in a medium saucepan over high heat.  When pan is hot, add peppercorns and cloves and reduce heat to medium; sauté for 20 seconds, or until fragrant.  Add onion; sauté for 8 to 10 minutes.  Add garlic and ginger; sauté for another minute.

Add chickpeas, tomatoes, water, coriander, cumin, turmeric, salt and cayenne pepper. Stir to combine. Cover and simmer for 20 minutes.

Sprinkle with cilantro before serving. 

Serves 6

Nutrition:  Per 1 cup (250 ml) serving: 235 cal, 11 g pro, 6 g total fat (2 g saturated fat), 38 g carb, 7 g fibre, 7 mg chol, 163 mg sodium

Source: Leslie Beck's Healthy Kitchen