Rushin' Chickpea Curry!

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• Servings: 3
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon hot chili oil (optional)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 1/2 tomatoes, chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 teaspoon cayenne pepper (more or lest to your preference)
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon sambhar powder
• 1 can chickpeas, with liquid reserved (i.e. do not drain)
• 1/2 jalapeno, chopped (remove seeds if you wish)
• 3/4 cup water
• 2 tablespoons cream

Recipe

• 1 heat oils in a saucepan or any pan with a lid over medium heat, and fry onion for 3 minutes.
• 2 add garlic, and continuing frying for 3 more minutes.
• 3 add tomatoes to the pan, and cook for 2 minutes.
• 4 add turmeric, cumin, coriander, cayenne, paprika and black pepper to the pan, and continue heating for 3 more minutes.
• 5 add sambal powder, and mix through.
• 6 add 1 can chickpeas with liquid to the pan, and at the same time add the jalapeno.
• 7 stir a few times to combine everything, bring to a heavy simmer, and then cover to cook for about 8 minutes.
• 8 remove lid, and add water and cream to the pan and mix through.
• 9 leave the lid off, and cook for about 5 more minutes to allow it to heat through and"meld".
• 10 remove from heat, and let sit for a minute or two to allow the"sauce" to thicken ever so slightly.
• 11 serve.
• 12 this is great with flatbreads!
• 13 enjoy!