Dinner for 3

Curry Leaf Pepper Chickpeas

Name: Curry Leaf Pepper Chickpeas
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 tsp oil; 1 red or white onion; 1/4 tsp salt; 1 inch ginger; 5 cloves garlic; 3 tbsp shredded coconut; 1 tbsp ground coriander; 5/8 tsp cayenne/red chili powder; 1/2 tsp turmeric; 2 large tomatoes; 1/4 tsp fennel seeds; 13 curry leaves; 1 1/2 tsp freshly crushed black pepper; 30 oz chickpeas or about 3 cups cooked; 5/8 tsp salt or to taste (optional); 1/4 cup chopped cilantro

Cooked chickpeas simmer in a coconut, tomato, curry leaf, and black pepper sauce with ginger, garlic, and warm spices.

$4.55per serving $$$

45 minstart to table

3servings

Indian Vegetarian Vegan Dairy-free Gluten-free Dinners Spring

Ingredients

2 tsp oil
1 red or white onion
1/4 tsp salt
1 inch ginger
5 cloves garlic
3 tbsp shredded coconut
1 tbsp ground coriander
5/8 tsp cayenne/red chili powder
1/2 tsp turmeric
2 large tomatoes
1/4 tsp fennel seeds
13 curry leaves
1 1/2 tsp freshly crushed black pepper
30 oz chickpeas or about 3 cups cooked
5/8 tsp salt or to taste (optional)
1/4 cup chopped cilantro

Steps

Heat the oil in a large skillet over medium heat, and cook the onion with the salt for 7 minutes.
Add the ginger and garlic, and cook for 2 minutes.
Stir in the coconut, coriander, cayenne, turmeric, fennel seeds, and half the curry leaves, and cook for 1 minute.
Add the tomatoes and simmer uncovered for 10 minutes, stirring until they soften.
Stir in the chickpeas, remaining curry leaves, and crushed black pepper, then simmer for 20 minutes.
Taste and add the optional salt, then sprinkle with cilantro before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.