Chickpea Curry

By paigetemby

Ingredients

• 1 T vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 T madras curry powder
• 2 t chopped ginger root
• 1/2 t salt
• 1 can (14 oz.) diced tomatoes with juice
• 1 can (14 oz.) chickpeas, drained and rinsed
• 3/4 C water (approximately)
• 1 T freshly squeezed lime juice
• 1 1/2 t liquid honey
• 2 T chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

In a large saucepan, heat oil over medium heat. Saute onion for 5-7 minutes or until softened. Add garlic, curry powder, ginger, and salt. Saute for 15 seconds or until fragrant. Be careful not to scorch the curry powder. Add tomatoes and bring to a boil. Reduce heat and simmer for about 5 minutes or until sauce thickens. Add chickpeas, water, lime juice, and honey. Simmer for 10 minutes or until chickpeas are heated through and sauce is slightly thickened, adding more water if it looks too thick. Stir in chopped cilantro.