Chickpea Curry

One of my go-tos these days has been chickpeas - whether it's a curry, hummus, or leftover curry made into hummus.

The recipe came from Everyday Food although I have been experimenting a bit with chickpeas - the canned variety is perfectly fine (in fact, better than my attempts at soaking and cooking the dried kind .)

Buon Appettio!

http://www.marthastewart.com/recipe/quick-chickpea-curry

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 cinnamon stick (3 inches)
• Pinch of ground cloves
• 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
• 3 tablespoons ketchup
• Coarse salt and ground pepper
• Chopped cilantro and lemon wedges (optional), for serving

Directions

1. In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.