I have been in a “curry” mood lately and trying some new dishes. I found this recipe on Martha Stewart’s website and it is super simple and delicious. I will probably make another version of this recipe, as I found so many. I love the flavor of curry, but again you have been warned….your house will smell like curry for at least a day.
1 Tablespoon Extra Virgin Olive Oil
1 Shallot (or onion)
3 Garlic cloves, minced
1 Tablespoon curry
1 Cinnamon stick (3 inches)
Pinch of ground cloves
3 Cans Chickpeas (15 oz.), rinsed and drained
3 Tablespoons ketchup
Salt & Pepper
2 Cups water
Chopped cilantro and sour cream, for serving (if desired)
In a large skillet heat oil over medium-high heat and cook the shallot. Add the garlic, curry, cinnamon and cloves. Stir until fragrant, approximately 30 seconds.
Add chickpeas, pinch of salt and pepper and 2 cups of water. Bring to a boil.
Reduce to a simmer, cover, cook for 20 minutes. Uncover and increase heat to medium-high. Cook until sauce is slightly reduced, 5 minutes.
Serve with rice, if desired. We had it over Jasmine rice and then added a dollop of sour cream on top.