Chickpea Curry

Submitted by the 13th St Community Group

This curry recipe is a beloved recipe with an estimated ingredient list, so it’s easy to make your own – feel free to add meat to replace chickpeas, substitute tofu or beans, add spinach, replace tomatoes with yogurt or coconut cream, or whatever your group would prefer! Pairs perfectly with rice or naan.

Serves 6

Ingredients

• 1 tbsp. coconut oil

• 1 large onion, chopped

• Bay leaves

• Cinnamon stick(s)

• 2 cloves garlic, chopped

• 1-2 in. finely chopped ginger

• 6 cloves

• 12 green cardamom pods or 2 tsp. ground cardamom

• 2 tsp cumin

• 2 tsp coriander seed

• 1/2 tsp turmeric

• ½ tsp chili powder

• 2 15 oz. cans crushed tomatoes

• 2 15 oz. cans chickpeas, drained & rinsed

• ½ tsp baking soda

• Salt & pepper to taste

Recipe

1. Heat the oil in large skillet over medium heat. Add the onion and sauté, stirring occasionally until the onion is very soft and translucent.

2. Add bay leaf and cinnamon stick. Continue to sauté for a few minutes.

3. Add the garlic and ginger, and sauté for an additional minute or so.

4. Add the clove and cardamom. Continue to sauté.

5. Add remaining spices and sauté, stirring constantly, for 30 seconds or until aromatic.

6. Add salt & pepper to taste.

7. Add tomatoes, chickpeas and baking soda.

8. Simmer for 20 minutes. Serve with rice.