Chickpea Curry

Thumb_chickpea_curry

(from kylerhea’s recipe box)

Serve over quinoa, with roasted carrots, and salad made with radishes/cucumbers/cherry tomatoes and a little vinaigrette

“I had in my mind a recipe from Julie Sahni’s cookbook Classic Indian Cooking as a starting point and we made up our own version. I had some dried Mexican chilies that Hugh had brought from his store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well.
We ate this with pappadums, but you could serve it with any Indian flatbread, or pita bread or you could serve it over rice. It was fabulous the first night and even better the next day. You could simply reheat it and take it in a thermos for lunch, or you could add some water or vegetable stock and puree it into a soup.
I know that the initial cash outlay in setting up your kitchen can be a lot, but once you have spices and pantry items in place it really is much cheaper and healthier to cook for yourself than heading to the university cafeteria. This meal served three of us with leftovers and cost about $3.50 for the whole thing.”
Permalink: http://recipes.howstuffworks.com/easy-chickpea-curry.htm

Source: How Stuff Works

Categories: ***, Chickpeas, Faves, Healthy, May2014, Vegan

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp mustard seed
  • 1 dried chili, or 1/2 tsp chili flakes
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander seed
  • 1 tbsp salt, or to taste
  • 2 can chickpeas, drained and rinsed
  • 4 ripe tomatoes, diced or 1 can tomatoes, roughly chopped
  • 1 tbsp chopped cilantro for garnish (optional)

Directions

  1. Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.

  2. If you are an exacting cook like Hugh, prepare the chili as above, adding the mustard seeds to the mortar and pestle as well. If you are a lazy cook like me add all the spices to the pot and cook until fragrant, about 1 minute.

  3. Add the chickpeas and tomatoes and cook, stirring occasionally for about 20 minutes. Serve with bread or rice. Add cilantro garnish if using.

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