This curry recipe is a very easy and cheap dish to make, but the flavor is terrific, so you don’t feel like you’re missing out on the expensive ingredients. You can serve it hot or cold, plain or over rice or over pasta, with chutneys or by itself, etc… It’s pretty versatile. The only part of it that is time consuming is cooking the chickpeas- but I like soaking and cooking a few pounds at a time and freezing them in smaller portions to defrost for use in specific recipes. You can use canned chickpeas for this as well, it’s just more expensive and less healthy.
Curried Chickpeas and Tomatoes Recipe- Vegan, Grain Free, Gluten Free, Sugar Free
Ingredients:
1-2 tablespoons oil (any)
1 large onion
13 tomatoes
3 cups cooked chickpeas
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic
1 teaspoon ginger
1/2 teaspoon turmeric
1/8 teaspoon baking soda (optional)
Instructions:
1. Dice up onions and saute until browned.
2. Dice up tomatoes and add to the onions. Cook until softened.
3. Add the chickpeas and the rest of the ingredients and simmer covered for 10 minutes.
4. Taste the food. If it is too tart, add 1/8 teaspoon or less of baking soda, mix, and cook for 3 more minutes. Alternatively, add a teaspoon to a tablespoon of sweetener.
