Simple Chickpea Curry
It's no secret that one of my favorite cuisines is Indian. I love the marriage of spices in every dish. Warm, sweet, spicy; melding together in a creamy sauce smothering vegetables and tofu. Lapping up that sauce onto rice, naan, or roti. Crispy and saucy coming together like long lost lovers. It's almost sensual. This recipe is my basic chickpea curry. Nothing fancy. Just a creamy, smooth sauce and chickpeas. Extra, extra saucy just how I like it! 3 cans chickpeas, rinsed 1 TB vegetable oil 1/2 onion, diced 2 TB fresh grated turmeric (or 1 TB dried turmeric) 1 TB ginger, grated 1 TB garlic, minced 2 TB cilantro stems, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp red pepper flakes 3 cracked cardamom pods 1 can fire diced tomatoes 1 can coconut milk 1 bay leaf Vegetable stock or water as needed Salt as needed Heat vegetable oil in small stock pot on medium high heat. Saute onion with a pinch of salt until browned. Add turmeric, ginger, garlic
