Chickpea Curry (Indian Style)

By sincial

Ingredients

• 1 vidalia onion, chopped (or any large sweet onion)
• 4 garlic cloves, minced
• 1/4 teaspoon red chili powder, to taste
• 3/4 teaspoon cumin
• 1 1/2 teaspoons curry powder (I like the brand Madras)
• 1/2 teaspoon coriander
• 2 (14 1/2 ounce) cans chickpeas, half the liquid reserved
• 1/2 lemon, juice of
• 3 tablespoons tomato paste
• 2 teaspoons peanut butter
• salt
• 1/2 cup cilantro leaf

Details

Servings 4
Adapted from recipezaar.com

Preparation

Step 1

Saute onion and garlic over medium heat until softened and slighty browned.

Add chili powder or chilli if using and cook for another minute or so.

Next add the cumin, curry powder and coriander into the onions and garlic and cook for another minute or until fragrant.

Add chickpeas and reserved liquid, stir to coat evenly with all the spices.

Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.

If pan seems try, please add a little water, 1/4 cup at a time.

Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).

Add blended chickpeas back to the pan and cook for another 5 or so minutes.

Finally, add the 2 tsp of peanut butter, until melted into the curry.

Stir in 1/2 of the cilantro leaves.

Season with salt and pepper to taste.

Serve over the basmati rice and top with remaining cilantro leaves.