Chickpea Curry with Arugula

I’m always on the lookout for healthy, affordable, vegetarian recipes. This is a great vegetarian meal that goes together quickly, uses White house pantry staples, and tastes even better for lunch the next day.

I modified this recipe slightly from one I saw in Everyday Food: Quick Chickpea Curry. Since we don’t typically keep cinnamon sticks on hand, I substituted a few shakes of ground cinnamon. Instead of curry powder, I used Balti seasoning from Penzys Spices (so good and flavorful). I may have doubled (or tripled) the amount of garlic (that’s how I roll).

I served the chickpeas over a bed of cilantro rice and arugula. To cut the spiciness of the seasoning, I topped the whole dish off with a dollop of plain yogurt. Flavorful, fast, and delicious – my kind of weeknight dinner.

One Reply to “Chickpea Curry with Arugula”

  1. I’m adding this to my dinner tonight, sounds yummy. Do you think a little diced red onion would be complimentary to the taste b/c I just love red onion? I’m going to have this with skillet grilled fresh trigger fish we caught this weekend.

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