Rushin' Chickpea Curry!
- 1 12 tablespoons extra virgin olive oil
- 1 teaspoon hot chili oil (optional)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 12 tomatoes, chopped
- 12 teaspoon ground turmeric
- 12 teaspoon ground cumin
- 12 teaspoon ground coriander
- 13 teaspoon cayenne pepper (more or lest to your preference)
- 12 teaspoon paprika
- 12 teaspoon black pepper
- 12 teaspoon sambhar powder
- 1 can chickpeas, with liquid reserved (i.e. do not drain)
- 12 jalapeno, chopped (remove seeds if you wish)
- 34 cup water
- 2 tablespoons cream
- Heat oils in a saucepan or any pan with a lid over medium heat, and fry onion for 3 minutes.
- Add garlic, and continuing frying for 3 more minutes.
- Add tomatoes to the pan, and cook for 2 minutes.
- Add turmeric, cumin, coriander, cayenne, paprika and black pepper to the pan, and continue heating for 3 more minutes.
- Add sambal powder, and mix through.
- Add 1 can chickpeas with liquid to the pan, and at the same time add the jalapeno.
- Stir a few times to combine everything, bring to a heavy simmer, and then cover to cook for about 8 minutes.
- Remove lid, and add water and cream to the pan and mix through.
- Leave the lid off, and cook for about 5 more minutes to allow it to heat through and"meld".
- Remove from heat, and let sit for a minute or two to allow the"sauce" to thicken ever so slightly.
- Serve.
- This is great with flatbreads!
- Enjoy!
extra virgin olive oil, hot chili oil, onion, garlic, tomatoes, ground turmeric, ground cumin, ground coriander, cayenne pepper, paprika, black pepper, sambhar powder, chickpeas, jalapeno, water, cream
Taken from www.food.com/recipe/rushin-chickpea-curry-89588 (may not work)