Chickpea Curry

Chickpea Curry Recipe

By Tammy Algood Published: August 1, 2014

• Yield: 4 Servings

Ingredients

• 1 teaspoon vegetable oil
• 2 cloves garlic peeled and cubed
• 1 medium sweet potato peeled and cubed
• 1 cup low-sodium vegetable stock or water
• 1 tablespoon curry powder
• 2 cups canned chickpeas or garbanzo beans drained
• 1 14-ounce can coconut milk
• 1/2 teaspoon onion or garlic salt
• 1/4 cup fresh basil chopped
• 1/4 cup cilantro chopped
• Hot cooked couscous or rice

Instructions

1. Place the oil in a large skillet with a lid over medium heat. Add the garlic and saute 2 minutes, stirring frequently. Add the sweet potatoes, stock or water and curry powder. Cover and cook 8 minutes or until the potatoes are tender.
   
2. Add the chickpeas, milk and salt. Cover and reduce the heat to medium-low. Cook 5 to 6 minutes and add the basil and cilantro. Cover and remove from the heat. Let stand covered for 2 minutes before serving over hot cooked couscous or rice.