Chickpea Curry

Curry comes from the Tamil word kari, which means sauce. It is an English word which encompasses many types of dishes from Southern and Southeast Asia. The spices used in curry vary depending on the country.

More precise names of curry dishes are kaleji, rogan josh, or vindaloo. I mentioned this in a prior post, but curry powder is a Western concept. This was a quick, easy, and flavorful curry. I’m sure it’s not very traditional, but I try my best.

I made a few changes to a recipe from Martha Stewart. I replaced the ketchup with saracha sauce. This was a good substitution because it added a little heat. Instead of adding cinnamon and ground cloves, I added garam masala. I am not very familiar with using garam masala and ended up adding too much.

The ingredients are 1 tablespoon olive oil, 1 large yellow onion, 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon garam masala. 2 can chickpeas, 3 tablespoon saracha, 1 teaspoon salt, and 2 cups water. I used a tablespoon of garam masala, but I should have only used around a teaspoon.

I heated up the olive oil in a skillet and added the chopped onion.

I cooked the onion for around 6 minutes until the onions were slightly brown. Once browned, I added the garlic, curry powder, and garam masala. I cooked this until the smells of the spices were awakened. This took less than a minute.

I added the chickpeas, saracha, salt, and water.

I brought this to a boil and simmered it for 20 minutes. I removed the lid and cooked it for 5 minute. I could have reduced the curry more because it still had a healthy amount of liquid.

I ate this over rice. I didn’t have pita bread at the time, but that would be a good combination as well. This was spicy and filling. As I said earlier, I added too much garam masala, but outside of that, this curry was a success!