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
- 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.