There are a lot of recipes for chickpea curry on the Internet and so many of them seem like they could be delicious.  Here is a good basic starter recipe for chickpea curry that contains an unusual ingredient:   an apple.  The apple imparts a sweetness that is not sugary, so give it a try! For this recipe I use a Granny Smith apple.  That variety holds its texture well in cooking pies and other fruit dishes so it is a good choice here.  You can use any apple that is well suited for cooking. The apple is fun, but I think the most important ingredient here is the fresh ginger - it gives this dish a special snap that my family enjoys. Ingredients: For the onion base: 1-2 tablespoons vegetable oil 3 medium onions, peeled and chopped fine For the stock base: 3+ cups (a 28 ounce can) diced tomatoes, with juices 2 cups vegetable or chicken stock (may substitute water) Salt to taste if you are using water or no-salt stock 2 cups Yukon Gold or Sweet Potato, cut into ½ inch cubes For the Seasonings: 2 tablespoons peeled fresh ginger, chopped fine 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground cloves 1 tablespoon brown sugar 1 teaspoon turmeric 2 teaspoons fresh garlic, peeled and chopped fine 1 tablespoon fresh lemon or lime juice Pinch of ground cayenne or chili pepper, or more to taste The quick-cooking ingredients: 5 cups cooked chickpeas (I use three 15.5 ounce canned), rinsed and drained 1 medium red bell pepper, seeded and chopped into ½ inch pieces Cilantro or parsley for garnish, chopped slightly Directions: Using medium heat, warm the oil in a large curry pot.  Add the onions and and cook for 15-20 minutes until the onions lose their moisture and volume and mostly turn very brown.  This is an important step for many curries - to cook down the onions thoroughly until they are almost crackly and turn sweet.  It takes time, so be patient! Add the liquid stock base ingredients (tomatoes, stock & salt), bring to a boil and then reduce heat to a simmer.  Scrape the onion bits and residue off the bottom of the pot so that they add their flavor.  Add the potato and continue to simmer uncovered 20+ minutes just until the potato cubes are fork tender. Then continue cooking by adding all of the seasonings listed above and stir to blend.  Then add the chickpeas and red pepper and cook for 5-10 minutes or so.  You may have to raise the heat and boil off some of the liquid if it is not thick enough for the way you like it.   Transfer all to a serving dish and toss in half of the cilantro/parsley well, then top off with the rest for a garnish.  Enjoy! Optional: Add 2-3 tablespoons of coconut milk to the pan when you add the chickpeas. Add 1 medium Granny Smith or other cooking apple, peeled, cored and chopped into ½ inch pieces  and add the apple when you add the chickpeas.
Chana Masala Chickpea Curry
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