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Chickpeas, or garbanzo beans, have long been a staple in Asia and India. They are nutritious and can be prepared in a variety of ways. One favorite for centuries has been chickpea curry. This dish was prepared in ancient times by monks. Because the monks in the monastery, all had differing work schedules, they would leave a large dish of curry out in the kitchen and everyone would eat when they were able to. This dish tastes great today and is almost better as a reheated leftover.

INGREDIENTS:

1 can chickpeas, drained
1 can coconut milk
1 potato, cut into chunks
1 bay leaf
1 tomato, cut into chunks
4 cloves garlic, pressed or chopped fine
1/2 white or yellow onion, diced
curry powder to taste
salt and pepper to taste
1 teaspoon coriander
olive oil

METHOD:

Saute garlic and onions in olive oil until onions are tender. Add coconut milk, chickpeas, potato, and bay leaf. Add coriander, salt, pepper, and curry powder to taste. (Some like it very hot; others just like a hint of curry.) Simmer while stirring until potatoes are tender. Add tomato chunks and continue to simmer. The mixture should be bubbling slightly. Allow to simmer on low for about 20 minutes, making sure not to burn. As mixture simmers down, the flavors become stronger. When it is at your desired consistency, remove from heat. Serve over rice. Enough for 2 large helpings or 4 smaller helpings.