CHICKPEA CURRY RECIPE

Morocco and Egypt consume chickpeas as a main staple. This recipe was inspired by a Moroccan chickpea stew and is one of the most delicious Chickpea Curry recipes!

It is a great side dish on its own but its heartiness makes it a perfect main dish.


To Make this recipe, you will need the following:

NOTE: Use canned chickpeas to speed up this recipe.

Ingredients


2 tbsp olive oil
1 large yellow/red onion, diced
2 cloves fresh garlic cloves, minced
1 tbsp grated ginger
1 tsp jalapeno pepper, diced (optional)
2 tsp curry powder
1 tbsp cumin seeds, crushed
1 cup diced/crushed tomatoes
2 cups soaked/canned chickpeas
½ tsp sugar
1 tbsp ketchup
1 tsp soy sauce
salt and pepper to taste

Directions

  1. Heat a large pan on medium heat.
  2. Add olive oil and onions and cook until soft before adding garlic, ginger, and jalapeno pepper and cook for about 1 minute. Next add spices and stir for another minute to prevent it from sticking.
  3. Put in the chickpeas and cook for a couple of minutes before adding tomatoes. Bring to a slight boil and then turn down to simmer and cook for about 20 minutes or longer if you desire.
  4. Remove from heat and set aside until ready to serve.


NOTES:
  • Serve over our easy Couscous recipe with finely chopped fresh parsley.
  • Or with Coconut Rice with freshly chopped cilantro.
  • You can also mash it and make a wrap using either a Chapati or a pita.

Go to our Chapatis Recipe,
for a perfect compliment to this Chickpea Curry