Rate this recipe!
| Servings |
|
Ingredients
- 1 tbsp Garlic Ghee
- 2-3 tsp curry powder or to taste
- 1/2-3/4 cup diced tomatoes canned
- 1-1/2 cups garbanzo beans freshly cooked or canned, rinsed and drained
- salt optional
- black pepper optional
- cilantro or parsley, freshly chopped or dried
Ingredients
|
Rate this recipe!
|
Instructions
- Heat ghee in a saucepan. Stir in curry powder for a minute.
- Stir in tomatoes and chickpeas (garbanzo beans).
- Season with salt and pepper, if desired.
- Bring to a simmer; cover and cook over low for 10 minutes, stirring often, adding a little broth or water if needed.
- Taste and adjust seasonings as desired; serve garnished with cilantro or parsley.
Thank you for posting this recipe. However, what is the quantity of chickpeas needed for this dish? Thanks, Dido.
Hello! One regular can of garbanzo beans yields 1-1/2 to 1-3/4 cups so that would be the amount of chickpeas you would use for this recipe.
Your recipe for chickpea curry doesn’t have chickpeas in the ingredients list ???
Thank you for bringing this to our attention. We’ve added it to our ingredient list. The recipe calls for a 15-ounce can of chickpeas (garbanzo beans).