Chickpea Curry

Using Universal Curry Sauce, this recipe is as simple as adding chickpeas (or other beans!) to 3 cups of the sauce. If you want to give it a bit more love, fry up one onion in a bit of oil before adding the beans and curry base. As with any recipe, make sure to taste it before turning off the heat by fine-tuning salt, heat and lemon according to your taste.

Curry sauce ingredients (or use 3 cups of UniversalCurry Sauce):

5 Tbsp oil

4 onions, sliced into thin half rings

3 Tbsp ginger-garlic paste

1.5 tsp turmeric

2 tsp coriander powder

1 tsp cumin

1 tsp ground black pepper

1 tsp whole cloves

2 whole cinnamon sticks (or a pinch of cinnamon)

1 tsp garam masala

½ tsp red pepper flakes

3 very finely chopped or 2 cups/15 oz canned diced, unflavored tomatoes

Other  ingredients:

8 cups cooked or canned chickpeas

Lemon juice and cilantro

Start by sautéing onions until golden (about 7 minutes on med-high heat, stirring frequently). Add ginger-garlic and sauté another 5 min. Now add all the spices, mix well. Then tomatoes, chickpeas, salt. Reduce heat to low, cover and simmer for 10 minutes. Turn off heat and mix in lemon juice. Taste it….add salt, red and black pepper or more lemon (or a bit of water if it’s too thick or spicy) until you’re really pleased with it. Serve with rice, chopped cilantro, and yogurt.