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Categories:
vegetable oil onion garlic Curry tomato paste chickpeas lemon juice salt fresh black pepper red pepper margarine
Viewed: 14 - Published at: 4 years agoIngredients
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry
- 1 tablespoon tomato paste
- 1 (15 ounce) can chickpeas, drained (reserve 3 TB liquid)
- 1 tablespoon lemon juice
- 12 teaspoon salt
- fresh black pepper, to taste
- crushed red pepper flakes, to taste
- 1 tablespoon vegan margarine
Method
- Heat oil on medium high heat.
- Fry onions until slightly browned.
- Reduce heat to medium.
- Add garlic, curry, and paste.
- Stir and simmer about 2 minutes.
- Add chickpeas, reserved liquid, lemon juice, salt, and black pepper.
- Simmer 5-6 minutes, stirring occasionally.
- Add red pepper, to taste.
- Add margarine, stirring through to melt it.
- Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot.
- Serve over rice.
