Picture via BBC Good Food
I served this chickpea curry during my talk at the recent Toronto Veg Holiday Market where I shared tips for easy holiday meal options and the benefits of eating plant based from a medical perspective.
This is a tasty curry, requiring minimal prep and few ingredients. Easily made in 15 minutes and serves 3-4!
2 cans chickpeas
1 TB canola oil
1 tsp cumin seeds
1-2 green chilies, chopped, as per taste
2 cups pureed tomatoes
Salt to taste
2 tsp red chili powder
1 TB anardana powder (dried pomegranate seed powder, easily found in Indian stores)
2 TB cilantro
Heat oil in a deep pan on medium heat.
When hot, add in cumin seeds. They will begin to turn slightly brown.
At this point, add in the chopped green chilies and saute for a few minutes.
Add in the tomato puree and salt.
Cover and allow to cook for a few minutes, stirring occasionally so it does not stick to the pan.
Add in drained chickpeas and about 1 cup of water. You can add more or less water depending on how much sauce you want.
Add in chili powder, coriander powder and anardana powder.
Mix well and allow to cook on low heat for 5 minutes.
Add in chopped cilantro right before serving.
Serve with brown rice or whole wheat pita bread.