A friend sent me a video on FB about things you can do with chickpeas. In there was a recipe for Curried Chickpeas. Since I am always looking for new veggie recipes, I thought I would give it a try. OMG! Who knew these were so good?! I am in love! Of course, I made a few changes, but I think you will like it. Serves 4. 164 calories per serving.
1 tablespoon olive oil
1 large onion
2 cloves of garlic, minced
1 inch of ginger, minced or 1 teaspoon of dried, ground ginger
1 jalapeno, de-seeded, de-veined and chopped (or red pepper flakes to taste)
2 tablespoons of your favorite curry (I like garam masala)
1 teaspoon tumeric
1 teaspoon paprika
Salt & Pepper
1/2 cup water
4 Roma Tomatoes, diced
1 can of chickpeas
Juice of 1/2 lemon
Heat a large skillet, add the olive oil and onion. Cook until the onion is translucent. Add the garlic. If you are using fresh ginger add it here. If you are using ground ginger, wait a minute. Add the jalapeno or red pepper flakes. Cook it for about 1-2 minutes. Add the curry, tumeric, paprika, salt, pepper, and if you are using dried, ground ginger add it as well. Cook for another minute. Add the water and stir until the spices are well blend and until you have a yummy sauce going. Add the tomatoes and chickpeas. Cook until the tomatoes start releasing liquid. Now, you should have a yummy stew starting. If it seems a little dry, add a little more water (1/4 cup). Lower the heat to low. Cover and simmer for about 15 minutes. Then add the lemon juice.
Serve over some brown rice and enjoy!
