Chickpea Curry

Ingredients

• Vegetable oil

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

  2 tbsp or 28g

• Onions

  Raw

  2 cup, sliced or 230g

• Garlic

  Raw

  ⅔ cloves, minced or 2g

• Ginger root

  Raw

  2 tsp or 4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Cloves

  Spices, ground

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Curry powder

  Spices

  1 tsp or 2g

• Chickpeas

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

  4 cup or 960g

Directions

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in chopped garlic, minced ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid (from can). Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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