Curried Chickpeas

Chickpeas (also known as garbanzo beans) are really a wonder-bean. They are the base for hummus–a spread no veegetarian can live without–and the heart and soul of this recipe. This recipe is easy, quick and quite delicious.

The recipe calls for Garam Masala, a spice that you may not have on hand. It is worth the trip down the spice aisle, trust me! The exotic flavor is really heavenly.

Inspired by Colleen Patrick-Goudreau’s The Vegan Table.

Here’s what you need:

• 2 cups plus 2 tablespoons water, divided
• 2 yellow onions, finely chopped
• 1 teaspoon minced fresh ginger
• 1 tablespoon ground coriander
• 1 tablespoon garam masala (Yum!)
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon chili powder
• 1 tablespoon Sucanat
• 1 can (6oz) tomato paste
• 4 cans (15oz) chickpeas, drained and rinsed (or 6 cups beans from scratch)
• 1 teaspoon salt

1. Heat 2 tablespoons water in a large saucepan. Add onions and ginger, and sauté for about 5 minutes. Add coriander, garam masala, cumin, cinnamon, cloves, chili powder and sucanat and stir for 30 seconds. Add tomato paste and cook for another 5 minutes. Stir until combined.

2. Add chickpeas and remaining 2 cups water and cook for 10 to 20 minutes, stirring occasionally. You can vary the thickness by either adding water or letting water cook down. Add salt to taste.

Tip: This dish gets even better with time — consider making it the day before and allowing the delicious spices to mingle overnight in the fridge — then re-heat on the stove before serving.

Did you make this recipe? Let me know how you liked it below…