Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Quick Chickpea Curry 3.9 (142) 18 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 4 This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas. Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil 1 large yellow onion, diced small 3 garlic cloves, minced 1 tablespoon curry powder 1 cinnamon stick (3 inches) Pinch of ground cloves 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained 3 tablespoons ketchup Coarse salt and ground pepper Chopped cilantro and lemon wedges (optional), for serving Directions In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired. Originally appeared: Everyday Food, January/February 2010 Rate It PRINT