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.
This mildly spicy chickpea recipe is perfect served 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.