Time
40 min
Serving
8 persons
Calories
135
This easy chickpea curry is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.
Ingredients
- vegetable oil: 2 Tbsp
- onions: 2 piece (minced)
- garlic: 2 clove (minced)
- ginger root: 2 tsp (chopped, fresh)
- whole cloves: 6 piece
- (2-inch) sticks cinnamon: 2 piece (crushed)
- ground cumin: 1 tsp
- ground coriander: 1 tsp
- pinch of salt:
- cayenne pepper: 1 tsp
- ground turmeric: 1 tsp
- chickpeas: 2 cans (15 ounce cans)
- fresh cilantro: 1 cup (chopped)
Metric Conversion
Stages of cooking
-
Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
-
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
