Chickpea Curry in a Hurry Recipe

Total Time: 45 minutes

Yield: 4

Ingredients:

• 2 cups cooked chickpeas (I used dried, but you could sub in canned)
• 1 cup onions, diced
• 1 14 oz can stewed tomatoes
• 1/4 cup raisins
• 1 Tbsp olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garam masala
• 1 tsp cinnamon
• 1 Tbsp curry powder
• 1 Tbsp brown sugar

Steps:

1. Saute the garlic and onion with the olive oil in a sauce pan for about 5 minutes, or until soft.
2. Add the cooked chickpeas, tomatoes, and raisins.
3. Add in a splash of water (I used 1/4 cup), simmer.
4. Add in spices, cover and cook on low for 15 minutes.
5. Serve over a bed of rice (I used 1 cup uncooked for 4 servings).

The only modification made is pan fry the spices to intensify the pungency of the spices.