Tasty Chickpea Curry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Curry paste

  2 tbsp or 30g

• Green peppers

  Hot chili, raw

  ½ pepper or 23g

• Cumin

  Spices, cumin seed

  ⅓ tsp, ground or 1g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ⅔ cup or 400g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  1 tbsp or 9g

Directions

1. Prepare rice as per package directions; set aside.
2. Meanwhile, heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
3. Add the garlic, curry paste, chopped green chilli, and cumin powder and fry for a further 2-3 minutes.
4. Add the chopped tomatoes, stir well and cook for a further 5-8 minutes, then add the chickpeas. Cook for a further 5 minutes until the chickpeas are heated through.
5. Adjust the seasoning and add the sugar and lemon juice. Add half the fresh coriander and season with salt the taste.
6. Serve with rice (if desired) and garnish with remaining coriander.

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