Tasty Chickpea Curry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry paste

  2 tbsp or 30g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Cook the rice according to package directions, then keep covered and warm.
2. Warm the oil in a large skillet over medium heat. Add the cumin seeds until fragrant and popping, then stir in the chopped onion and cook until lightly golden, 3-5 minutes.
3. Stir in the minced garlic, curry paste, chopped green chili, and ground cumin. Cook until the paste darkens slightly and smells aromatic, about 2-3 minutes.
4. Add the chopped tomatoes and cook, stirring occasionally, until they break down, 5–8 minutes. Stir in the drained chickpeas and simmer until heated through, about 5 minutes.
5. Season to taste with salt, then add the sugar, squeeze in the lemon juice, and stir in half of the cilantro.
6. Serve the curry over the warm rice and garnish with the remaining cilantro.