CHICKPEA CURRY ---Enjoy! (you can eat it with steamed brown rice, cooked quinoa or just with whole grain pita) --
1/2 cup finely chopped celery (if you don't want to use 1 onion)
2-4 cloves of garlic (can use garlic powder)
1-2 tablespoon of oil (enough to fry celery/onion)
1 teaspoon (tsp) chili powder
1 tsp salt ( or to taste)
1 tsp turmeric
1 tsp paprika
1 tsp cumin
1 tablespoon of ground coriander
2 cans of organic chickpeas, drained
14 oz canned tomato paste (or pieces if you want it to be chunky)
1 tsp garam masala or a spice blend containing ginger, cloves and cardamom.
1. slice celery (or onions) finely, and the garlic too. heat oil in a medium based pan.
cook over medium heat, until onions are soft and the garlic looks light brown.
2. add the chili powder, salt, turmeric, paprika, cumin and coriander.
stir over heat for 1 minute. add the tomato paste/pieces. stir over heat again until the sauce thickens and you can see the oil sort of separate out.
3. add chickpeas, stir until combined.
simmer, covered, over low heat for 20 minutes stirring occasionally to keep from sticking to pot. add few tsps of water if you need to.
stir in garam masala. simmer covered for another 10 minutes.