Chickpea & Tomato Curry

I love curry, I really do, but most good curries require an exorbitant amount of time and a pantry the size of my apartment stocked with exotic spices and pastes. This recipe will not send you into the depths of a secluded specialty market in Queens searching for the perfect lemongrass stalk. A simple recipe in every way, this dish is hearty without the heavy. It has become my new weeknight staple, and you can easily add more vegetables to make it your own. Curries aren't the most photogenic of foods, but what it lacks in visual appeal it makes up for in savory perfection.

Ingredients:

(Adapted from Food & Wine)

2 tablespoons olive oil

1 tablespoon chopped garlic

1 small onion, diced

2 tablespoons chopped fresh ginger

2 tablespoons ground cumin

1 tablespoon curry powder

¾ tablespoon cayenne pepper

1 can diced tomatoes

1 15oz. can chickpeas, drained, and rinsed

1 tablespoon plain greek yogurt (optional)

fresh parsley (garnish)

Directions:

+ In a deep skillet over high heat, add oil, onions, garlic, and ginger until onions start to sizzle

+ Reduce to medium heat and cook until onions begin to brown, and garlic becomes fragrant

+ Add cumin, cayenne, curry powder; cook for 1-2 mins and cover onions with spices

+ Add tomatoes and simmer until thickened

+ Add chickpeas and simmer for another 10 mins or so

+ Serve on bed of basmati rice

+ Garnish with greek yogurt and fresh parsley

+ Chow down!