easiest chickpea curry

 

I don't know why I haven't written about this yet. Actually, it's probably because it doesn't seem to last long enough for me to snap some photos. This is my #1 go-to weeknight meal. When I come home, I'm starving and am turning into a cranky lady, I make this. Even D likes it, despite his aversion to whole chickpeas. (He loves hummus!) As usual, this is not really a recipe. There are no measurements & no rules as to which veggies you can put in, so experiment & find out what works for you.

Ingredients:

- Garam Masala spice - chili powder, turmeric, cumin, coriander (optional) - olive oil - 1 can of diced tomatoes (whole is okay, but you'll need to add some water) - onion - garlic - sour cream or cream/milk (I use Tofutti Sour Supreme) - 1/2 can chickpeas - veggies (this time, I used frozen corn, baby bok choy, kale and orange pepper

How to:

- Heat up the olive oil on medium heat in a large wok/pan. Dice up the onion & stir until just brown.
- Add in garlic, veggies, drained chickpeas & 3-4 T of garam masala spice, 1 T of cumin, 1 T of turmeric, 1 T of chili powder & a dash of ground coriander. Stir-fry until veggies are almost soft (about 10 minutes). You may need to stagger your veggies, putting the hard ones in first, ie. carrots & the softer ones later on, ie. spinach. 

-  Add in can of diced tomatoes undrained. 

- Cover & simmer on medium-low for at least 15 minutes. The longer it simmers, the better it tastes!

- Remove from heat and stir in a dollop or two of sour cream just before serving.

We usually serve this with naan or basmati rice, sometimes both! You can also adjust the liquid by adding water or more cream if you want more of a soupy consistency.

Please tell me if you try this out. I LOVE Indian food but I can't really justify splurging on spices, so this is my shortcut. I hope you like it!