Quick Chickpea Curry

Name: Quick Chickpea Curry
Yield: serves 4
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon curry powder, preferably Madras; 1 cinnamon stick (3 inches); Pinch of ground cloves; 2 cans (15 ounces each) chickpeas, rinsed and drained; 3 tablespoons ketchup; 2 cups water; Coarse salt and ground pepper; Chopped cilantro and lemon wedges, for serving (optional)

December 22, 2011

WHY IT’S LIGHT Because lots of Indian food entrees use high-fat ghee (clarified butter) or coconut milk as the cooking liquid, they can contain more fat and calories than you might think. For this vegetarian curry, chickpeas and spices are simmered simply in water, yet the results are still delicious. Serve with rice or warm whole-wheat pitas.

Recipe notes

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