Curry Chickpeas

Name: Curry Chickpeas
Ingredients: 29 oz chickpeas; cooked; 1 yellow onion; minced; 14 1/2 oz diced tomatoes; 13 1/2 oz coconut milk; 1 T Madras curry powder; 1 t chili powder; 1 heaping T ghee (clarified butter); 1 large pinch kosher salt and black pepper

8 ingredients

11 steps

Ingredients

29 oz chickpeas; cooked
1 yellow onion; minced
14 1/2 oz diced tomatoes
13 1/2 oz coconut milk
1 T Madras curry powder
1 t chili powder
1 heaping T ghee (clarified butter)
1 large pinch kosher salt and black pepper

Directions

1

Slowly heat ghee in a non-stick saute pan.
2

Sweat onion slowly.
3

Add curry powder and chili powder when onion is nearly caramelized.
4

Cook for 1 more minute until spices are fragrant.
5

Add chickpeas and tomatoes.
6

Toss to combine.
7

Add more ghee or oil if necessary.
8

Add coconut milk.
9

Season.
10

Cook 1-2 minutes to heat chickpeas through.
11

Variations; Cilantro, scallions, cumin, celery, ginger, lime, basil, parsely, crushed pepper flakes, other curry powders or cooking pastes, cardamom, turmeric, vinegar, fenugreek, paprika, shallots, habanero, cayenne, eggplant, Sriracha, honey, peanut oil or butter, sumac, clove, allspice, nutmeg, mace, cinnamon,