For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Monday, December 13, 2010

Chickpea Curry

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon curry powder (taste as you go.)
1/2 teaspoon salt
1 medium tomato, diced
2 -3 tablespoons olive oil

Directions:Prep Time: 5 mins
Total Time: 15 mins
1 Saute onions in olive oil for 3 minutes.
2 Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
3 Add chickpeas and salt and a tablespoon or so of water.
4 Cook and stir about a minute.
5 Add tomatoes and cook for 5 minutes, stirring gently.
6 Add another spoonful of water if it seems dry or if it's burning or sticking.
7 Serve with flatbread and rice.


I have found canned chickpeas at Mega Mart in the bean section, but I also have found dried chickpeas at several asia marts.

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