Quick Vegetarian Chickpea Curry for Lunch!

Chickpeas, eh?   Garbanzos, you say?  Someone’s on a health kick in this house (hint: it’s not me or any of the pets) so we bought the kind of groceries we normally wouldn’t.  As a result, it’s new recipe time!  I documented the process to whet your appetite for this yummy curried treat!  You could call it vegetarian too, if you’re into that.

This recipe yields 2 servings and takes about 20 minutes

 

You’ll need:

– Olive oil (2-3 tbsp)

– Half of one large onion, pick your favourite colour

– Curry powder (3 tsp)

– Ginger (1 tsp)

– 5 cloves garlic, minced

– 1 can chick peas (garbanzos), drained and rinsed

– 1 medium tomato, diced

– 1 tbsp water

 

Directions:

1.  Heat olive oil on medium in deep skillet.  Saute your diced onions for 3 minutes.

2.  Add minced garlic, ginger, and curry powder, stirring occasionally over the course of 5 minutes.

This smells awesome.

3. Add chickpeas to the deliciousness cooking in the pan with 1 tbsp of water.  Cook and stir for 1 minute.

4. Add tomatoes, cooking and stirring for 5 minutes.  Careful!  Don’t crush the tomatoes as you stir!

5. Serve!  You can use flatbread or rice, or serve with a side of spinach and tomatoes like I did.

Note: Brushing teeth immediately after indulging on curry will ruin your toothbrush.  Learn from my mistakes.

 

That’s it! A quick and delicious meal for lunch.  If you know of something similar I should try, please comment!

About Nik

Writer, occasional photographer, common street juggler. I enjoy cooking, crafting, a clean house, animals, and senses of humour. Oh yeah and being the mom of my boy John.
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