This recipe was very easy to prepare and quite delicious! Even my three picky children loved this dish and have requested that this again and again.
Chana Curry
Euline Joseph, a native of Trinidad and Tobago and one of our favorite home cooks, passed along this mildly spicy chickpea recipe, which she serves with puffy fried flatbreads and chutney.
1 tbsp. canola oil
1 tbsp. grated onion
1 tbsp. curry powder
3 cloves garlic, smashed
3 sprigs cilantro, finely chopped
2 15.5-oz. cans chickpeas, 1/2 cup
liquid reserved
Kosher salt and freshly ground pepper,
to taste
1. Heat oil in a 2-qt. saucepan over medium heat. Add onion, curry powder, garlic, and cilantro and cook, stirring frequently, until fragrant, about 2 minutes.
2. Add 2 1/2 cups water, chickpeas, and reserved chickpea liquid and season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until chickpea broth has thickened and the flavors have melded, about 40 minutes.
SERVES 4
