Food Week: Day Three

The first time I ate Chickpea Curry was at a restaurant in Regina called the Cathedral Village Freehouse. I fell in love. I don't know if I had ever had chickpeas, or even a curry dish before, but it was delicious. I spent a long time searching for a recipe to replicate it. Finally I found a recipe that tasted just like the restaurant version.  It was in a vegan cookbook called Foods That Don't Bite Back. My one problem with the recipe is that it calls for a zillion spices, which aren't cheap! So I altered the recipe, and it still tastes just as great.

Oh and also, this is a quick and filling vegetarian dish, you won't be hungry half an hour later or anything. I like to serve it on a bed of brown (minute) rice with some cooked vegetables on the side.

Chickpea Curry

What you need:

1.5 Tbsp vegetable oil
3 cloves garlic, crushed
1 (398 ml or 14 oz) can diced tomatoes
1 tsp ground ginger
1 Tbsp curry powder
1/4 - 1/2 tsp cayenne (1/2 tsp is fairly spicy, so use less if you're not into hot food)
1/2 tsp salt
1 (532 ml or 19 oz) can chickpeas, drained and rinsed

How to make it:

Heat the oil in a pan over medium heat. Add garlic and fry for about 30 seconds then add diced tomatoes and seasonings. Stir frequently until mixture begins to thicken. Add the chickpeas, cover, and reduce heat to medium-low. Simmer for about 8 minutes then serve.