- 1 tablespoon olive oil (I used extra-virgin olive oil)
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- 1 tablespoon curry powder (I used Hot Madras curry powder)
- 1 cinnamon stick (3 inches)
- Ground cloves
- 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained (I used reduced-sodium cans of chickpeas)
- 3 tablespoons ketchup
- 1 teaspoon coarse salt (I used kosher salt)
- 1/4 teaspoon pepper (I used freshly ground black pepper)
- 2 cups water
- Chopped cilantro and lemon wedges (optional), for serving (I used both)
- Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, add the onion in and cook, stirring now and then, for 6 minutes or until the onion looks like it’s dark brown around the edges. Now mix in the garlic, curry, cinnamon, and a pinch of ground cloves*, stirring constantly until the ingredients become fragrant (should only take maybe 30 seconds to achieve). Add in the chickpeas, ketchup, salt, pepper and water. Turn the heat up high enough for boiling to occur, turning it down low enough for it to just be at a simmer, placing a lid on the skillet afterwards. Let the mixture cook for 20 minutes before taking the lid off and turning the heat back up to medium-high, cooking for another 5 minutes or until the sauce has reduced a little. (The original recipe never says to, but make sure you take the cinnamon stick out before serving this.) Serve the curry, topping it with the cilantro and serving the lemon wedges on the side (if you’re using them that is).
Supposed to serve 4 (depends on how hungry you are).
*One pinch seemed like too little so I used two pinches of ground cloves.
Damn this was delicious ! I loved the flavor of the spices in this. The recipe didn’t call for it but I served this over rice to make it feel more filling. The curry tastes great on its own but is even better with some cilantro and lemon juice.
Recipe source unknown.
Take care y’all !