Chickpea Curry

  • 1 large onion, chopped
  • 1 large clove garlic, minced
  • 1/4 cup oil
  • 1-lb. can tomatoes, drained
  • 1 can garbanzos (chick peas)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. paprika
  • 2 tsp. curry powder (or to taste)
  • 1 tbsp. chopped parsley
  • 1 tsp. lemon juice

Sauté onion and garlic in oil. Drain tomatoes. Add tomatoes, garbanzos (not drained), salt, pepper, paprika, curry parsley and lemon juice.

Cover and let simmer 45 minutes. Let rest 5 minutes before serving over rice.

– Judy Enchelmayer

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