Chickpea Curry

This is a pantry staples recipe. There are not a lot of fresh ingredients required, making this the perfect dish for times when you haven't been to the grocery store in awhile, the weather is too gloomy or gross to venture outside, or you simply can't be bothered. It's not a traditional curry by any means, just something I like to eat when I'm hungry and it's rainy outside.

INGREDIENTS
2 large onions
2 15 oz cans chickpeas
1 28 oz can of crushed tomatoes (plain with no seasoning added)
5 large cloves garlic
1 tbsp cumin seeds
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp smoked paprika
1 tbsp ground hot chilies (if you can't handle spicy, omit)
1 tbsp ground coriander
1 tsp cardimum pods
t tbsp grated fresh ginger (or dried ginger but then soak in warm water for 5 minutes before use to rehydrate)
1/4 cup fresh lemon juice
olive oil
salt
pepper
fresh cilantro for garnish (optional, I didn't have any but it does improve the dish)

1. In large shallow pan saute minced onions in olive oil over medium heat with a pinch of salt until translucent.
2. Add all paprika, cumin, ground chilies, turmeric, and coriander to onion mixture and continue to stir until combined.
3. Add chickpeas (drained and rinsed) to onions and cook for 1-2 minutes.
4. Add tomatoes and all juices to pan plus all garlic (minced), cardimum pods, ginger, and lemon juice.
5. Continue to simmer lid on over medium-low heat for 5 more minutes and add then add salt and pepper to taste.
6. Cook for as long as desired but at least until the chickpeas are tender and the tomatoes have begun to break down (the sauce will thicken and get more flavorful as it cooks).

Serve with rice, or cous cous, or naan bread, and salad. We ate ours with Trader Joe's Garlic Naan and salad.

~Serves 4-6~