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Indian-Spiced Chickpea Curry recipe
Mary-Elin Demarest of Rangeley has supplied her favorite recipe.
Ingredients
1 tsp. salt
1 cup chopped onion
3 cloves garlic, minced
2 tsp. grated fresh ginger
1 jalapeno pepper, minced
1 tbsp. ground cumin
1 tbsp.. garam musala
3 15.5 oz. cans chickpeas, rinsed and drained
1 15 oz. can diced tomatoes
2 cups cubed peeled butternut squash
1 red pepper cut into cubes
1 tbsp. tomato paste
2 cups of water
Directions
In skillet over medium heat, cook first four ingredients in oil for 5 minutes., stirring.
Reduce heat to medium low. Add cumin and garam masala.
Cook 2 minutes more, stirring often.
Add remaining ingredients, including water.
Stir well, cover. Simmer on low for 1 hour.
Serve over hot cooked white basmati rice.
Curry tastes even better the second and third day after cooking, as flavors really meld together. Leftovers can be frozen.
