Total Recipe cost: $3.16

Servings Per Recipe: 6

Cost per serving: $0.53

Prep time: 10 min. Cook time: 20 min. Total: 30 min.

INGREDIENTS COST 2 Tbsp olive oil $0.22 1 med yellow onion $0.37 2 cloves garlic $0.14 2 (15 oz.) cans chick peas, drained $1.32 1 (20 oz.) can tomato sauce $0.52 1 cup water $0.00 1 Tbsp curry powder $0.15 1/2 bunch fresh cilantro $0.44 TOTAL $3.16

Step By Step Photos

Lots of flavor, lots of fiber, not a lot of time or money.

I used to be really intimidated by Indian food. The flavors are deep and complex and the recipes often call for ingredients that are foreign to even a foodie like me. Despite this, I'm just so drawn in by the flavors, aromas and colors.By no means is it authentic but it's similar and it still tastes incredible.These curried chick peas are like a pared down version of Chana Masala . It's super quick and makes a great side dish or vegetarian main dish. I've been eating this along side my tandoori chicken kebabs and dipping naan in the rich tomatoey sauce. I'd also love to try them tucked into a pita pocket, maybe with some cheese and fresh cilantro... or perhaps with a poached egg on top! YUM. So versatile.I used hot curry powder and I still didn't find this recipe to be too spicy. If you want a little heat, you can always throw in some cayenne pepper or dice up a hot pepper and saute it with the onions and garlic in the first step.Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.

Labels: beans, easy, Indian, quick, sidedish, vegetarian