QUICK CHICKPEA CURRY

Quick Chickpea Curry image

Provided by Martha Stewart

Number Of Ingredients 10

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
Chopped cilantro and lemon wedges (optional), for serving

Steps:

In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g