Villa Sentieri

Guyanese Curried Chickpeas

Two cans of chickpeas can be used instead of the 3 to 3 ½ cups of home cooked beans but home-cooked are so good, and so much better. If using canned chickpeas, taste the canning liquid to decide whether to use it or discard it and rinse the chickpeas. The curry should be basically dry at the end so do not put in too much liquid at the beginning. Although not strictly Guyanese, adding a tablespoon or so of minced ginger with the garlic is a welcome taste treat.

CourseBeans, Nuts and Legumes, Mains, Sides, Vegetarian
CuisineWest Indian

Servings	Prep Time
8people	10minutes

Cook Time

30minutes

Servings	Prep Time
8people	10minutes

Cook Time

30minutes

Ingredients

3 1/2cups cooked chickpeas
2tablespoons butter
1/2 medium oniondiced
2cloves garlicminced
Habanero or Scotch Bonnet pepperminced, to taste
2tablespoons Indian-style curry powder
1 1/2cups liquideither water, chickpea cooking liquid or liquid from canned chickpeas
1tablespoon lime juicepreferably from Mexican or Key limes
salt to taste
black pepperfreshly ground, to taste

Instructions

Sauté the onion in butter until translucent.
Add the garlic and minced hot pepper.
Continue sautéeing until the onion is golden and the garlic is fragrant.
Add the curry powder.
Sauté 2-3 minutes, stirring frequently, until the raw smell is gone.
Add the liquid.
Bring to a boil and simmer approximately 20 minutes to develop flavor.
Add the chickpeas.
Simmer 10-15 minutes, stirring frequently. The chickpeas should be almost dry by the end.
Adjust salt and pepper while cooking.
Off the heat and stir in the lime juice and serve

Recipe Notes