"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chickpea Curry Recipe

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This recipe for Chickpea Curry, by , is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Meg Booth


2 c. rice
2 T. vegetable oil
1 large onion, chopped
salt and pepper, to taste
2 tsp. curry powder
2 cloves garlic, chopped
1 c. vegetable stock
Two 15 oz. cans chickpeas, drained and rinsed
One 13.5 oz. can coconut milk
1 to 2 T. honey
1 to 2 T. sriracha sauce

Naan bread, for serving
Cilantro for garnish

Cook the rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat.
Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes.
Stir in the curry powder and garlic and cook for 30 seconds.
Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
Add the chickpeas, coconut milk, honey and a squirt of sriracha.
Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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