Chickpea Curry Recipe

Name: Chickpea Curry
Cuisine: Asian
Ingredients: 1 Spicekick Curry Spice Kit; 1 (15-oz) can chickpeas (garbanzo beans), rinsed, drained; 1 (14-oz) can diced tomatoes (use diced tomatoes with chilies for more spicy heat); 3/4 c. water or coconut milk; Accompaniments: rice, Israeli couscous, or quinoa

Chickpea Curry

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Ingredients

1 Spicekick Curry Spice Kit
1 (15-oz) can chickpeas (garbanzo beans), rinsed, drained
1 (14-oz) can diced tomatoes (use diced tomatoes with chilies for more spicy heat)
3/4 c. water or coconut milk
Accompaniments: rice, Israeli couscous, or quinoa

Directions

Preheat large skillet on medium-low heat.
Add the spices and toast until fragrant, about 30 seconds, stirring occasionally.
Add chickpeas, tomatoes and 1/2 can water or coconut milk.
Simmer 10 minutes. Drizzle in 1 tablespoon extra-virgin olive oil for added richness. Remove the bay leaf & cinnamon stick.
Slow cooker option: Simply combine ingredients (no pre-cooking required). Cook on low for 4-6 hours.

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