Chickpeas in Tomato Curry

    • Prep Time
    • 10 mins
    • Cook Time
    • 25 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is probably one of my favorite things to make. It’s so flavorful (it has all of my favorite spices) and delicious. It’s so good that you can serve it as a vegetarian main with some rice or couscous and you will be more than satisfied and forget that meat was missing from your meal. Seriously, it’s that good.

Did I mention that chickpeas are very good for you?

It also takes only 35 minutes to make, which is pretty amazing. When I don’t want to serve this as a main, I like to serve it as a starter with some of my favorite salads, like hummus, Israeli salad and baba ghanoush.

I make this chickpea in tomato curry in my Dutch oven, which makes everything better and cooks faster. Plus, it’s a gorgeous dish.

Enjoy! I hope you make this over and over again.

Rate Recipe

3 Ratings

Ingredients

  • 4 tbsp olive oil
  • 3 large cloves garlic, minced
  • 1 large onion, thinly sliced
  • 2 tbsp ground cumin
  • 2 tbsp curry powder
  • 2 tbsp tomato paste
  • 3/4 tsp crushed red pepper flakes
  • 3 cups vegetable or chicken stock
  • 3 bay leaves
  • 2, 15-oz cans chickpeas, drained and rinsed
  • 2 lemons, juiced
  • kosher salt to taste
  • 3 tbsp flat-leaf parsley, coarsely chopped

Instructions

  • 1. In a Dutch oven, combine olive oil, garlic and onions and cook, stirring often, until fragrant, about 1 minute.
  • 2. Add cumin, curry powder, tomato paste, and red pepper flakes.
  • 3. Add chicken stock and bay leaves. Then add the chickpeas. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, occasionally stirring, for 20 minutes.
  • 4. Stir in lemon juice and simmer for 1 minute. Remove bay leaves and season with salt. Garnish with parsley.

Instructions

  • 1. In a Dutch oven, combine olive oil, garlic and onions and cook, stirring often, until fragrant, about 1 minute.
  • 2. Add cumin, curry powder, tomato paste, and red pepper flakes.
  • 3. Add chicken stock and bay leaves. Then add the chickpeas. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, occasionally stirring, for 20 minutes.
  • 4. Stir in lemon juice and simmer for 1 minute. Remove bay leaves and season with salt. Garnish with parsley.

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (3.7 / 5)


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