Creamy Tomato Chick Pea CurryUser Submitted Recipe
An Indian-inspired dish that packs a flavorful punch
1 tablespoon canola oil
1 small sweet Vidalia onion, thinly sliced
1 clove garlic, minced
1/2 cup fat free half and half
1 1/2 cup crushed tomatoes
1/4 cup dried, pitted, chopped dates
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tsp crushed red pepper flakes
1 tsp ground cumin
1/2 tsp ground cinnamon
1/8 tsp tumeric
1 1/2 tablespoons Madras curry powder
1 - 14 oz can chickpeas, drained
Heat the canola oil and curry powder in a large non-stick saute pan over medium heat for 5 minutes. Make sure it does not smoke - this means that the curry powder is burning.
Add the thinly sliced onion to the pan and saute for an additional 10 minutes (onions should become translucent and somewhat browned).
Add the minced garlic and saute an additional 2 minutes.
Stir the chickpeas and saute for another 3 minutes (make sure they get covered in the oil).
Add the crushed tomatoes, dates, salt, pepper, cumin, cinnamon, tumeric, and crushed red pepper flakes. Stir to combine well.
Lower heat to medium-low and simmer covered for 20 minutes, giving a quick stir every few minutes. (Mixture should be slightly bubbling the whole time).
Stir in half and half and simmer for an additional 2 minutes.
Remove from heat and serve.