Chana Curry

Name: Chana Curry
Total time: PT0D0H0M
Ingredients: 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

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.

Ingredients

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

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Instructions

Step 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.

Step 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.

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.
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.