This is another recipe that evolved over time. When I first started making this for the family, I didn't use any type of tomato product, just the chickpeas, onions, and spices, so it was okay but a little bland. The tomato paste really brings the flavors to life, especially the Indian spices, and it also adds a bit of creaminess to the sauce. I like to partially mash the chickpeas toward the end of cooking time, but you can also leave them whole. You can serve the curried chickpeas over white rice, or you can add a bit of turmeric to the rice water for a bright yellow color. This is a fast version of curried chickpeas, but you will still toast the spices before adding the chickpeas. I hope you enjoy it and all of its wonderful flavor!
Level: Beginner/Easy
Servings: 4
Total Time: 1/2 Hour
Ingredients
1 medium onion, chopped
2 cloves of garlic, chopped
4-5 tablespoons of Olive Oil
Chickpeas (I use Goya) 1 lb. 13 oz can
2 tablespoons of tomato paste
1 tablespoon of curry (I use Penzey's The Now Curry: https://www.penzeys.com/online-catalog/penzeys-curry/c-24/p-3037/pd-s)
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala (Penzey's: https://www.penzeys.com/online-catalog/garam-masala/c-24/p-132/pd-s)
1/2 teaspoon cumin
Rice, about 1/2 cup to 1 cup per person
Steps
1. Heat oil on medium heat, add onions and cook until soft and translucent, about 5-8 mins
2. On medium-low, add garlic and cook another 1-2 minutes
3. Add tomato paste and spices, turn heat up to medium and toast for 1-2 minutes, stirring
4. Add full can of chickpeas (don't drain)
5. Boil on medium heat, then simmer about 20 minutes or so, stirring ocassionally
6. Mash slightly toward end of cooking time, if desired
7. Serve over rice
*Tip: for extra shine and thickness, add in a slurry of cornstarch + water at end of cooking time
**Tip 2: Adjust spices to taste
***Tip 3: Serve with naan
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