Quick Chickpea Curry

If I posted all of the chickpea recipes I made, you probably think I was some kind of garbanzo bean loving freak. I guess I actually am, because I just can't get enough of them. So much that I tore a recipe out Everyday Food that was clearly Indian inspired, even though I don't typically enjoy Indian food. The problem was I couldn't seem to get myself to make it for fear I wasn't going to like it. Every week, I'd wind up making something in its place and pushing it to the next week.

After three or four weeks of this, I decided it was time to finally just make it. Only to discover once I started it, I was almost out of curry powder and didn't have enough. I could have just went with an alternative dinner plan, but after talking myself into it, I suddenly have to have it. That night. I didn't want anything else. So I improvised with additional spices, and then I figured since I was changing it up already, I might as well make a few others.

I'm not sure how different it would've been as originally written, but I loved the outcome and so did Sage. He did say it would be great with a little heat to it, which is surprising because he is usually a wuss about spicy food. Regardless, it was a winner in our house. I served it with white rice just because I had some already cooked in the freezer, but I think it would be great with brown rice too. The recipe claims to serve 4, but you would definitely have to bulk it up with rice and a big salad or a side of vegetables in order to get it to stretch that far.

Quick Chickpea Curry
adapted from Everyday Food (I believe it is from the February 2010 issue)

1 tbsp olive oil
1 medium yellow onion, diced small
3 garlic cloves, minced
1 tsp fresh grated ginger
1 tsp curry powder
1 tsp turmeric
1 tsp coriander
1 (3 inch) cinnamon stick
pinch of ground cloves
3 1/3 cup cooked chickpeas, or 2 (15 oz.) cans, drained and rinsed
2 tbsp ketchup (I thought this was strange, but it worked.)
1 (14.5 can) petite diced tomatoes
2/3 cup water
sea salt and fresh ground pepper
chopped cilantro, for serving
lemon wedges, for serving
brown or basmati rice for serving, if desired

In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until just beginning to brown, about 8 minutes.

Add garlic, ginger, curry powder, turmeric, coriander, cinnamon stick and cloves. Cook until fragrant, about 30 seconds.

Stir in chickpeas, ketchup, tomatoes and water. Season with salt and pepper. Bring to a boil; reduce to simmer, cover and cook for 20 minutes. Uncover, reduce heat to medium and continue cooking until sauce is slightly reduced, about 5-10 minutes.

Serve topped with cilantro and lemon wedges, and rice if desired.