Indian food is another way to get a ton of flavor into food and keep it healthy. This dish is PACKED with flavor and you can tone down the spices if you don't like it as hot. I got the original idea from this Eating Well recipe, and adapted it and saved a few steps. We have made it where we served it with brown basmati, regular brown rice and whole grain naan. All are delicious, just pick what you are in the mood for or have time to make. In this case we served it with Naan at dinner and put the leftovers with 90 second brown rice. This is a super simple version because you use canned beans. You can beef it up by adding more vegetables if needed like roasted carrots and cauliflower.
Indian Spiced Chickpea Curry
- 1 medium serrano pepper, cut into thirds
- 5 large cloves garlic
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 1 medium yellow onion, roughly chopped (1-inch)
- 3 Tablespoons olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons fresh turmeric grated (if you can't find do a teaspoon of ground turmeric)
- 28 ounce can of crushed tomatos, no salt added
- ¾ teaspoon kosher salt
- 2 15-ounce cans chickpeas, rinsed
- 2 teaspoons garam masala
- Fresh cilantro, roughly chopped, for garnish
- If you are serving with brown basmati, start it first, it takes the longest
- Pulse serrano, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.
- Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
- Add tomatoes and salt to the pan. Reduce heat to simmer and cook, stirring occasionally, for 4 minutes until it's heated well. Add chickpeas and garam masala, cover and cook, stirring occasionally, for 5 minutes more so flavors have time to develop.
- Serve topped with cilantro.
**3 on B's dish scale, food processor, cutting board, big pot and lid.
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