This chickpea curry with tomatoes and onions is a favorite recipe that I got from a friend a number of years ago. I made it the other night for the first time in a while and remembered how much I like it! It is pretty quick to make, so it makes a nice everyday dinner, or could be a good side dish to go with other Indian food and round out a meal. As I usually do for Indian food, I served it over brown rice with homemade naan (flatbread) and raita (yogurt and cucumber sauce). This recipe makes enough to serve 4-6, so if you are having a crowd you may want to double the recipe to make sure there is plenty for everyone!
Channa Masala - Chickpea, Tomato and Onion Curry
- 2 onions, sliced
- 4 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 (14 oz) cans of chickpeas, drained or about 3-4 cups of cooked chickpeas
- 1 (14 oz) can diced tomatoes (not drained)
- 1 teaspoon of garam masala spice mix (you may find it at your grocery store - they have it at whole foods for sure)
Hot and SPICY!!
ReplyDeleteLeAnn aka pasqueflower
I love chickpea curry! I lost the bookmark with my old recipe, so I'll definitely be writing this one down!
ReplyDeleteThis is so my kind of food. I love curry. I love chickpeas. I think I`m going to love your chickpea curry!
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