Chickpea curry with cucumber

Chatelaine 0

( 1 rating )

Preparation time:
10 minutes
Cooking time:
10 minutes
Makes:
4 Servings
Jim Norton


 
Jim Norton

Ingredients

  • 1 tbsp vegetable oil
  • 1  small onion, chopped
  • 1 in piece ginger, peeled and minced
  • 2  garlic cloves, minced
  • 28 oz can diced tomatoes
  • 19 oz can chickpeas, rinsed and drained
  • 1 tsp garam masala
  • 1/8 tsp cayenne pepper
  • 1/2 cup chopped cilantro
  • 1/3  English cucumber, chopped, about 1 cup
  • 1 tbsp lemon juice
  • 1/8 tsp salt

The complex flavours of this delicious, protein-rich vegetarian dish is cooked with ginger, garlic and cayenne. A healthy meal that will warm you up and keep the cold weather colds at bay.

Instructions

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  • Heat a large frying pan over medium. Add oil, then onion, ginger and garlic. Stir-fry just until onion is soft, about 3 min. Add tomatoes, chickpeas, garam masala and cayenne. Bring to a boil, then reduce heat to medium. Gently boil until flavours develop, about 5 min.
  • Stir in cilantro, cucumber, lemon juice and salt. Cook just until cucumber is hot, about 2 min. Serve with rice or naan.

Reader Tested!

“This was well planned and easy to prepare. Once it’s cooking you can leave it until the end. It was a hit in my house so I’ll definitely make it again.”
ANN ALLEN, MISSISSAUGA, ONT.

Nutrition (per Serving)

calories
217 
protein
g
carbohydrates
38 g
fat
g
fibre
g
sodium
623 mg

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