This vegetarian and vegan recipe for Indian chickpea curry uses prepared and canned ingredients so you can whip it up in a hurry - it really is a very quick and easy recipe. Even though it uses canned ingredients, you add lots of spices to give it a real Indian flavor. Serve over rice or other whole grain if desired.
Ingredients:
- 1 onion, chopped
- 2 tbsp olive oil
- 1/2 cup vegetable broth
- 2 15 1/2 ounce cans chickpeas (garbanzo beans), drained
- 1 tsp curry powder
- 1 tsp coriander powder or turmeric
- 1 tsp cumin
- 3 tbsp prepared chutney
- 2 15 1/2 ounce cans diced tomatoes
Preparation:
Sautee the onion in olive oil until soft, about 3 to 5 minutes.
Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes, stirring occasionally, until heated through.
