Quick Chickpea Curry

By amybites

285 calories, 5.5g fat, 0.6g saturated fat, 12.8g protein, 46.8g carbohydrates, 9.7g fiber

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon curry powder, preferably Madras
• 1 cinnamon stick (3 inches)
• Pinch of ground cloves
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 3 tablespoons ketchup
• 2 cups water
• Coarse salt and pepper
• Chopped cilantro and lemon wedges, for serving

Preparation

Step 1

In a large straight-sided skillet, heat olive oil over medium-high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves; cook, stirring, until fragrant, 30 seconds.

Add chickpeas, ketchup, and the water, season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook 20 minutes.

Uncover and increase heat to medium-high; cook, stirring, until sauce is slightly reduced, about 5 minutes. Serve topped with cilantro, with lemon wedges alongside, if desired.