Quick Chickpea Curry

Name: Quick Chickpea Curry
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon curry powder, preferably Madras; 1 cinnamon stick (3 inches); Pinch of ground cloves; 2 cans (15 ounces each) chickpeas, rinsed and drained; 3 tablespoons ketchup; 2 cups water; Coarse salt and ground pepper; Chopped cilantro and lemon wedges, for serving (optional)

11 ingredients

13 steps

Ingredients

1 tablespoon olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon curry powder, preferably Madras
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) chickpeas, rinsed and drained
3 tablespoons ketchup
2 cups water
Coarse salt and ground pepper
Chopped cilantro and lemon wedges, for serving (optional)

Directions

1

In a large straight-sided skillet, heat olive oil over medium-high.
2

Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
3

Add garlic, curry, cinnamon, and cloves; cook, stirring, until fragrant, 30 seconds.
4

Add chickpeas, ketchup, and the water; season with salt and pepper.
5

Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
6

Uncover and increase heat to medium-high; cook, stirring, until sauce is slightly reduced, about 5 minutes.
7

Serve topped with cilantro, with lemon wedges alongside, if desired.
8

(Per Serving)
9

Calories: 285
10

Fat: 5.5g (0.6g Saturated Fat)
11

Protein: 12.8g
12

Carbohydrates: 46.8g
13

Fiber: 9.7g