Chickpea Curry

2 T. olive oil
2-inch piece ginger, peeled and grated
6 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1/2 cup minced cilantro
1 T. curry powder
1 T. cumin
2 tsp. coriander
4 large tomatoes, peeled, seeded, chopped
1/2 Granny Smith apple, peeled, cored, diced
3 cups cooked chickpeas (rinsed if canned)
1 T. fresh lemon juice
1/4 cup currants (can use golden raisins)
2 T. shredded, unsweetened coconut
1 cup plain yogurt
pepper and salt to taste

Heat oil in large pot and sauté ginger, garlic, onion and green pepper until tender. Add cilantro, curry, cumin, coriander, black pepper and salt and cook over low heat for several minutes until blended.

Stir in tomatoes, apple and chickpeas and cook over low heat, stirring occasionally until the tomatoes have cooked to a pulpy stew, about 20 minutes.

Add lemon juice, currants and coconut and simmer, stirring occasionally, for 5 minutes to thicken and blend. Remove from heat and stir in yogurt. Cover and allow to rest before serving.

Can be made one day ahead without yogurt. Add yogurt when reheating. Serve over jasmine or other white rice.


I like this much more without the yogurt.Recipe courtesy Amy @