I used to be really intimidated by Indian food. The flavors are deep and complex and the recipes often call for ingredients that are foreign to even a foodie like me. Despite this, I’m just so drawn in by the flavors, aromas and colors. I’ve been experimenting with Indian flavors a lot over the past few months and have noticed that as long as you have a jar of curry powder and a jar of garam masala, you can fake some pretty good Indian food. By no means is it authentic but it’s similar and it still tastes incredible.
These curried chick peas are like a pared down version of Chana Masala. It’s super quick and makes a great side dish or vegetarian main dish. I’ve been eating this along side my tandoori chicken kebabs and dipping naan in the rich tomatoey sauce. I’d also love to try them tucked into a pita pocket, maybe with some cheese and fresh cilantro… or perhaps with a poached egg on top! YUM. So versatile.
I used hot curry powder and I still didn’t find this recipe to be too spicy. If you want a little heat, you can always throw in some cayenne pepper or dice up a hot pepper and saute it with the onions and garlic in the first step.
Quick Curried Chickpeas
- 2 Tbsp olive oil $0.22
- 1 med yellow onion $0.37
- 2 cloves garlic $0.14
- 2 (15 oz.) cans chick peas, drained $1.32
- 1 (20 oz.) can tomato sauce $0.52
- 1 cup water $0.00
- 1 Tbsp curry powder $0.15
- ½ bunch fresh cilantro $0.44
- Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).
- Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
- While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
Step By Step Photos
Dice the onion and mince the garlic. Cook them in a large pot with olive oil over medium heat until soft.
Add the drained chick peas, tomato sauce, curry powder and water.
Stir the mixture well and allow it to come up to a simmer.
Rinse the fresh cilantro and shake it dry. Pull the leaves from the stems and give them a rough chop.
Add the chopped cilantro and give it a stir. Continue to simmer the pot until the sauce has reduced and thickened. Stir the pot every few minutes as it simmers to prevent scorching.
When the sauce is thick enough not to run back when you run a large spoon through it, the dish is done. Serve hot!