Vegetarian Curry with Chickpeas

Name: Vegetarian Curry with Chickpeas
Yield: 2 servings
Cuisine: American
Ingredients: 200 ml Chickpeas; 1 knob about 3-5 cm in length Ginger; 1 medium Onion; 2 tbsp Olive oil (or butter); 1 tbsp Curry powder; 1 Cinnamon stick (or powder); 3 leaves Bay leaves; 100 grams Canned whole tomatoes; 1 tsp Salt; 1 tsp Black pepper; 1 Cardamon; 1 Cumin seeds

cookpad.japan @cookpad_jp

This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious.

Since the original recipe is vegetarian, I use olive oil, but you could substitute with butter.
The cinnamon stick is used to add fragrance. If you don't have a cinnamon stick, substitute with about 1 teaspoon cinnamon. Recipe by crann

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 mlChickpeas
1knob about 3-5 cm in length Ginger
1 mediumOnion
2 tbspOlive oil (or butter)
1 tbspCurry powder
1Cinnamon stick (or powder)
3leaves Bay leaves
100 gramsCanned whole tomatoes
1 tspSalt
1 tspBlack pepper
1Cardamon
1Cumin seeds

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Steps

1

Soak the chickpeas for 6-8 hours in water. When they become plump, rinse well, then boil in a pot filled with fresh water until tender. Turn off heat once they can be pierced through easily with a skewer, then drain. Save the drained water to use later.
2

Mince the onion and garlic. Grate the ginger. Open the can of whole tomatoes. If using whole spices, crush and grind the spices at this stage.
3

Heat the olive oil (I used butter) in a sauce pan, add the ginger and cinnamon (I used 1 teaspoon cinnamon powder) and lightly sauté to bring out the fragrance.
4

Add the onion, then slowly sauté on low heat until translucent, just up to the point where they become browned. Remove the cinnamon stick.
5

Add the chickpeas, mix with the onion, then add about 100 g of the can of whole tomatoes (including the juice). Crush the tomatoes, then simmer on medium heat while stirring. If the water cooks off, add some of the boiled water from the chickpeas from Step 1.
6

Skim off the scum from the top, season with salt and pepper, add the curry powder and other spices, then simmer for about 30 minutes. Adjust the spice with pepper.
7

When the chickpeas can be crushed with chopsticks, and the onions have almost lost their shape, it is ready.