Chickpea and Cucumber Curry

This is based on this recipe.  I was intrigued by it, but wasn’t sure how good it would turn out.  I was pleasantly surprised!  Serve over brown rice (I made 1 cup dry to go with this amount).

IMG_8490

  • Olive oil for sauteing
  • 1 small onion, chopped
  • 1 1/2 Tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1 large (28 oz) can diced tomatoes (I usually use unsalted, but I couldn’t find that in the large can, so this can had salt)
  • 1 can chickpeas, rinsed & drained (no salt added)
  • 2 tsp garam masala
  • 1/8 tsp cayenne pepper (or to taste)
  • 1/2 cup chopped cilantro
  • 1+ cup chopped cucumber, seeds removed
  • 2 tsp lemon juice
  • 1/4 tsp salt, or to taste

In a saute pan, heat olive oil.  Saute onion, ginger and garlic until onion is soft (about 5 minutes).  Add tomatoes, chickpeas, garam masala, and cayenne.  Simmer (uncovered) for about 5 minutes.  Add cilantro, cucumber, lemon juice, and salt and cook until just heated through.  Serve over brown rice.

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