RECIPE NINE: Sunday April 9 - Chickpea Curry with brown rice

BACK STORY:
Carrie had a cookbook open to this page when I visited on Miles' birthday. It's a good thing to make when you don't have any fresh ingredients in the house :)

NOTES:
The recipe is simple, calling for onions, garlic, spices, chickpeas, and tomatoes. I had all these things and mixed it all together. I was a bit heavy handed with the spices, halving the recipe for some things but not everything (mostly I eyeballed the spices, but I upended the entire bag of garam masala into the saucepan without measuring because it was so close to the end...but probably was more than 1 teaspoon). The taste is simple but good. Would be better with plain yogurt on top, but I only had honey to cut the taste, which was also good.

STARS: 
4 out of 5. Easy 15 minute meal using things I had in the cupboard.

RECIPE:
Chickpea Curry. Preparation time 15 minutes. Total cooking time 40-45 minutes. Serves 4.
Ingredients:
2 onions
4 cloves garlic
1 tablespoon ghee or oil
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 x 440 g (14 oz) cans chickpeas, drained
1 440g (14 oz) canned tomato pieces (I used diced, in the sauce)
1 teaspoon garam masala.

1. Slice onions finely; crush the garlic. Heat ghee or oil in a medium pan. Add onion and garlic to pan; cook over medium heat, stirring, until soft.
2. Add the chili powder, salt, turmeric, paprika, cumin and coriander. Stir 1 minute.
3. Add chickpea and undrained tomatoes, stir until combined. Simmer, covered, over low heat for 20 minutes, stirring occasionally.
4. Stir in garam masala. Simmer, covered, for another 10 minutes.
NOTE: This curry makes a delicious meal wrapped inside chapatis or naan bread.