Quick Chickpea Curry

This fiber-rich, meat-optional, and low-sodium meal is delicious with rice or warm whole-wheat pitas. Based on recipe by Martha Stewart 

Ingredients

• 1 tablespoon olive oil

• 1 large yellow onion, diced small

• 3 garlic cloves, minced

• 1 tablespoon curry powder

• 1 cinnamon stick (3 inches)

• Pinch of ground cloves

• 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained

• 3 tablespoons ketchup/tomato paste

• Coarse salt and ground pepper

• Protein, like chicken or tofu (between .5 and 1 pound is enough)

• Chopped cilantro and lemon wedges (optional), for serving

Directions

Step 1

In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. If adding meat, cook your protein and add in the next step. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook for 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired. Pairs well with rice or flatbread, like naan.