Saturday, January 23, 2010

Indian Chickpeas in Tomato Cream Sauce

On Wednesday night we were going to go to open volleyball, so that doesn't leave much time for making dinner. Usually we resort to Chipotle or something simple like sandwiches. I thought I would try a simple meal that would also result in leftovers for lunches the next couple days. This was a perfect week night meal. The ingredients are simple and since there is no meat so you don't even have to remember to unthaw the meat the day before. The sauce reminded me of a pre made version of curry that we have been buying for a couple years now. In the future, we will probably just be making our own sauce since this was pretty simple.

Indian Chickpeas

Indian Chickpeas in Tomato Cream Sauce

Two cans chickpeas, drained & rinsed
1 ½ cups tomato sauce
1/3 cup whipping cream, at room temperature
3 cloves minced garlic
1 tsp. grated fresh ginger
½ Tbsp. olive oil
1/2 tsp. Asian chili garlic sauce
1/2 tsp. curry powder
½ tsp. ground cumin

Heat olive oil in a large saucepan over medium heat. Add garlic and ginger and cook 2-3 minutes.

Add chickpeas and toast, stirring frequently, for another 2 minutes or so.

Add tomato sauce and bring to a simmer. Stir in all remaining spices and check seasoning, adding more of your favorite spices if desired.

Whisk in cream and return to a gentle simmer, stirring frequently.

Source: Savory Sweet Spicy

No comments: