Chickpea Curry
This easy chickpea curry is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.
vegetable oil
2
tablespoons
onions, minced
2
garlic, minced
2
cloves
fresh ginger root, finely chopped
2
teaspoons
whole cloves
6
cinnamon, crushed
2
(2-inch) sticks
ground cumin
1
teaspoon
ground coriander
1
teaspoon
salt
pinch of
unknown
cayenne pepper
1
teaspoon
ground turmeric
1
teaspoon
chickpeas
2
(15 ounce) cans
chopped fresh cilantro
1
cup
 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
  Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
