Recipe: Chickpea Curry

Ingredients

• 3 tablespoons of olive oil or butter or ghee
• 3 chopped onions
• 1 teaspoon grated ginger root
• 4 cloves minced garlic
• 1 teaspoon each of ground coriander, ground cumin, and chilli powder
• 2 minced jalapeño peppers
• 1/2 cup vegetable stock
• 1 cup diced potato
• 1 minced sweet red pepper
• 2 cups cooked chickpeas (or about one 14-ounce can).
• 2 tablespoons lemon juice

1) Heat olive oil or butter or ghee in a large saucepan.

2) Sauté 3 chopped onions in the oil until golden brown.

3) Reduce heat to low, add grated ginger root, minced garlic, ground coriander, ground cumin, chilli powder, jalapeño peppers, and stir-fry two minutes.

4) Stir in vegetable stock.

5) Add diced potato, minced sweet red pepper, and chickpeas.

6) If using dried chickpeas, soak them overnight in cold water, drain, cover with fresh water, bring to a boil and cook until tender, about 30 to 40 minutes.

7) Add chickpeas to the pan of spiced veggies and stir.

8) Cover and simmer 5 minutes.

9) Sprinkle with lemon juice upon serving.

10) Garnish with fresh cilantro leaves, if desired. Goes great with chapati.