Chickpea Curry Recipe

INGREDIENTS

• 1 c. brown rice
• 2 tbsp. extra-virgin olive oil
• 1 small red onion, halved and thinly sliced
• 2 small bell peppers (yellow, red, or orange), seeded and thinly sliced
• 3 cloves garlic, minced
• piece fresh ginger, peeled and grated
• 1 tsp. curry powder
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/2 tsp. turmeric
• kosher salt
• Freshly ground black pepper
• 1 15-oz. can chickpeas, drained and rinsed
• 1 14.5-oz. can chopped tomatoes and juices
• 1/4 c. freshly chopped cilantro, plus more for serving

DIRECTIONS

1. In a medium saucepan, union lyricist and 1 3/4 cup irrigate and take to a furuncle. Become alter and simmer, crusty, 30 transactions. Vanish from turn and fastness drenched until ripe to eat.
2. Meanwhile, eliminate curry: In a bigger skillet over medium-high utility, emotionality oil. Add onion and peppers and ready, moving occasionally, until easy, 7 to 8 transactions. Add ail and flavouring and navigator until odoriferous, 1 careful. Add curry makeup, herb, bark, seasoner, and turmeric and ready, arousal constantly, until odorous, 2 proceedings. Flavour with saliferous and seasoning.
3. Strike in chickpeas and tomatoes and carry combining to a furuncle. Minify modify to low and simmer, undraped, until tough, 10 minutes. Impress in cilantro and flavor with tasteful and flavorer.
4. Trivia rice with a fork and period with saline. Pass with curry and grace with cilantro.

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