Tomato Curry Chickpeas

Chickpeas in a delicious curried tomato sauce makes a wonderful side dish.

Serves: 4

Thanks Rohit for this recipe

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 large onion, finely chopped
2 tbsp. mustard oil
1 tin (28 oz) chickpeas, drained and washed
1-2 green chilies, sliced
2 small or 1 large bay leaf
1 stick of cinnamon, broken in two pieces
1 tbsp. cumin seeds
2 tbsp. coriander powder
1/4 tbsp. tumeric powder
1 tin (28 oz) diced tomatoes

Directions

1. In a heavy bottom pot heat oil. Add cumin seeds, bay leaves, cinnamon stick and chilies. Stir and turn heat to low, allowing the cumin seeds to brown.  Be careful not to burn.
2. Add onions, turn the heat up to medium, stirring until lightly browned.
3. Add tomatoes and cook until it reduces, becoming a thicker consistency.
4. Add coriander and stir, cooking until the fragrance becomes less intense.
5. Add tumeric powder and mix thoroughly until the fragrance becomes lighter.
6. Add chickpeas and mix well, turning the heat to low. Cook for another 10 minutes.
7. Garnish with fresh coriander leaves and serve with rice or naan.