Pomegranate Chickpea Curry
1/4 Cup Pomegranate Dark Balsamic + more for drizzling
Extra Virgin Olive Oil for cooking.
1/2 tsp ground cumin
1/2 tsp allspice
1/2 tsp ground cinnamon
2 Tbsp curry powder (use mild curry, if preferred)
1 tsp kosher salt
1/2 tsp turmeric powder
1/4 tsp cracked black pepper
1/2 Cup of water
Your choice of side.
Add 1/4 Cup of Pomegranate Balsamic to a small pan on medium heat and stir until it becomes half the amount and thick like molasses (roughly 10 minutes). Turn burner down to the lowest setting so it doesn't burn or stick to the pan.
Drizzle Extra Virgin Olive Oil into your main cooking pan, when warmed, add onions and cook them until they turn opaque. At that point, add the spices to "toast" them, or make them more fragrant.
Add the reduction/molasses to the mixture. (Note, clean your reduction pan RIGHT AWAY so you're not stuck with a sticky mess later!)
Add chickpeas and 1/2 Cup of water, and cook on medium heat. Add final drizzle of Pomegranate Dark Balsamic to bring the flavour through. Once mixture has thickened, you're ready to serve!
Time: 20-25 minutes.