This is one of three dishes I made quite frequently when I was studying abroad, for a few basic reasons: it’s simple, it’s delicious and it will last you a good week. Plus it’s cheap — a big plus for starving students!
This version uses canned chickpeas, but I also recommend playing around with dried chickpeas, a great, affordable alternative — just remember to soak the beans overnight! Or maybe you’d like to add some more spices — ginger or turmeric, maybe — the dish is really very versatile.
I should confess that, when I was abroad, the only spices I owned were garam masala, curry powder, salt and pepper, so these ingredients found their way into a lot of my cooking. It makes a hearty, delicious meal when dished up with some brown rice or naan!
What you need:
- 2 8-oz. cans chickpeas
- 1 8-oz. can diced tomatoes
- 1 onion, diced
- 3 cloves garlic
- olive oil for sautéing
- 3 Tbsp curry powder
- 2 Tbsp garam masala
- salt and pepper to taste
What to do:
Heat the oil in a large pan or wok. Add the onion and garlic and sauté for a few minutes, or until the onions become yellow and a little translucent. Add the curry powder and garam masala and mix to a paste.
Drain the chickpeas and pour into the pan. Add tomatoes — including juice — and mix thoroughly. Bring the curry to a gentle boil, then reduce heat and let simmer until ready to serve.
Add salt and pepper plus more curry powder and garam masala to taste throughout the simmering process.