Curried Chickpeas and Brown Rice

Curried Chickpeas:

1 tablespoon olive oil

1 large yellow onion, diced

3 garlic cloves, minced

1 tablespoon curry powder

1/2 tsp cinnamon

a pinch of cloves

2 cans chick peas

1 cup frozen peas

3 tablespoons ketchup

salt and pepper

chopped cilantro and lemon wedges for garnish

In a large straight-sided skillet. Heat oil over medium and add onion. Cook until dark brown around the edges, stirring occasionally, 6-8 minutes. Add garlic and spices and stir until fragrant, 20-30 seconds. Add chickpeas, peas, ketchup, salt and pepper and 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for about 20-30 minutes or until liquid is slightly reduced and thickened (I added 1 tsp cornstarch+water paste to help it thicken). While chickpeas are cooking, make brown rice:

2 cups brown rice

4 cups water

pinch of salt

drizzle of olive oil

Add all ingredients to a medium sauce pan. Bring to a simmer, cover and turn heat to low. Cook until rice has absorbed all the water, 20-25 minutes.

Serve topped with curried chickpeas, lemon wedges (I used limes) and cilantro if desired.

recipe from Everyday Food, January/February 2010