Curried Chickpeas
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
65
Sweetness
59
Sourness
38
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 tsp
Vegetable Oil1 clove
Garlic (finely diced)2 tbsps
Curry Powder1 tbsp
White Wine1 cup
Chicken Stock1 tbsp
Sugar1 tbsp
Butter (cold)Directions:
1
In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent
2
Add the carrot and garlic, and stir
3
After the garlic has browned slightly, sprinkle over the curry powder, and stir
4
Add the white wine to deglaze the pan
5
Add the tomatoes and chickpeas to the pan, then stir
6
Pour in the chicken stock, and bring the mixture to a simmer
7
Cover the pan with a lid, and cook for 10 minutes
8
Season the chickpeas with the sugar, and salt, to taste
9
Remove the pan from the heat and finish the chickpeas by stirring in the cold butter