Chickpea Curry

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seed
1 dried chili, or 1/2 tsp chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp coriander seed
1 tbsp salt, or to taste
1 can chickpeas, drained and rinsed
2 ripe tomatoes, diced or 1 cup canned tomatoes, roughly chopped
1 tbsp chopped cilantro for garnish (optional)

Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.

If you are an exacting cook like Hugh, prepare the chili as above, adding the mustard seeds to the mortar and pestle as well. If you are a lazy cook like me add all the spices to the pot and cook until fragrant, about 1 minute.

Add the chickpeas and tomatoes and cook, stirring occasionally for about 20 minutes. Serve with bread or rice. Add cilantro garnish if using.


Difficulty Level: Easy

From Planet Green