Chickpea Curry
Easy and delicious, from Cook's Illustrated!
Ingredients
- 2 tablespoons vegetable oil
- 2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
- Salt and pepper
- 1 jalapeño chile, stemmed, seeded, and minced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 2 (15-ounce) cans chickpeas, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
Directions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
- Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.
Notes
- Serve with rice and chopped fresh cilantro.
Source: America's Test Kitchen