Chickpea curry recipe with cucumber. (Photo, Jim Norton.)
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.
Ingredients
-
1 tbsp
vegetable oil
-
1
small
onion
, chopped
-
1-in. piece
ginger
, peeled and minced
-
2
garlic cloves
, minced
-
796-mL can
diced
tomatoes
-
540-mL can
chickpeas
, drained and rinsed
-
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
Instructions
- 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
- 8 g,
- Carbohydrates
- 38 g,
- Fat
- 5 g,
- Fibre
- 7 g,
- Sodium
- 623 mg.
