August 19, 2011

RECIPE: Chick Pea Curry

I'm not a huge fan of meat, so I like to cook vegetarian meal at least a few times a week. This is inspired by a recipe I found on Sparkpeople, and it was really good! I only made a couple of changes to it.

Chick Pea Curry over Rice

Here is a printer-friendly version!

Chick Pea Curry

2 tsp. olive oil
1 can chick peas, drained and rinsed
1 onion, chopped
1 tsp. ground ginger
1 tsp. cumin
5 cloves of garlic, minced
5 tsp. of curry powder
1 can of diced tomatoes
1/8 tsp. cinnamon
1/8 tsp. oregano
salt & pepper to taste
2/3 cup of water

In a large skillet, heat olive oil. Cook onion in oil until soft. Add garlic, ginger, and curry powder, and stir for a minute. Add water, tomatoes, chick peas, cumin, cinnamon, oregano, salt and pepper. Cover pan and simmer 5-10 minutes. If you want it thicker, then remove the lid while simmering. Serve over rice or quinoa.

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