# Chickpea Curry

> Chickpeas simmered in a fragrantly spiced curry sauce with fresh cilantro. A vegetarian dish packed with protein and bold flavors.

**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Ready in:** 40 minutes
**Servings:** 8
**Storage:** Refrigerates 5 days; freezes 3 months

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## Ingredients

- 2 tbsp vegetable oil
- 2 onions, minced
- 2 cloves garlic, minced
- 2 tsp fresh ginger root, finely chopped
- 2 (2-inch) sticks cinnamon, crushed
- 6 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt, to taste
- 1 tsp cayenne pepper
- 1 tsp ground turmeric
- 2 (15 oz) cans garbanzo beans (chickpeas)
- 1 cup chopped fresh cilantro

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## Shopping List

### 🥬 Produce
- [ ] 2 onions
- [ ] 2 cloves garlic
- [ ] Fresh ginger root (need 2 tsp minced)
- [ ] 1 cup fresh cilantro

### 🥫 Canned Goods
- [ ] 2 (15 oz) cans garbanzo beans

### 🧂 Spices
- [ ] Vegetable oil (need 2 tbsp)
- [ ] Cinnamon sticks (need 2)
- [ ] Whole cloves (need 6)
- [ ] Ground cumin (need 1 tsp)
- [ ] Ground coriander (need 1 tsp)
- [ ] Cayenne pepper (need 1 tsp)
- [ ] Ground turmeric (need 1 tsp)
- [ ] Salt

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## Instructions

1. **Fry aromatics.** Heat oil in a large frying pan over medium heat, and fry onions until tender.

2. **Add spices.** Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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## Serving Ideas

- Over basmati rice or naan bread
- With roti or paratha
- Alongside cucumber raita
- Over quinoa for a healthier option
- With steamed vegetables

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## Notes

- Don't skip the fresh ginger - it adds essential flavor
- The longer it simmers, the more the flavors meld
- Can substitute canned chickpeas with dried (soak and cook first)
- Adjust cayenne to control heat level
- Crushing cinnamon sticks releases more flavor than using ground
- From AllRecipes.com