This might be my new favorite quick comfort food. I just love a good curry and this one I have been serving over veggies and adding more veggies to like sweet potatoes and bell peppers. It is a great recipe base to begin a lot of fun experiments with.
Ingredients
2 Tbsp olive oil
1 med yellow onion
2 cloves garlic
2 15 oz can chickpeas, rinsed and drained
1 20 oz can tomato sauce
1 cup water
1 Tbsp curry powder
1/2 bunch fresh cilantro
Directions
Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).
Drain and rinse the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total).
Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
Serve over rice, or with Naan bread
