Chickpea Curry

This is such a thrown together recipe.  Most of my curry dishes are just thrown together actually.

As I’ve mentioned before, chickpeas have a lot of protein in them, which makes them a great alternative protein for meatless eaters.  I purchase them dried and make large batches at a time, keeping some in the freezer for easy access.  Once made, they can be thrown in salad, soups, stir fry, curry dishes…you get the point.

Here is what I threw together tonight based on what I had in the cupboards.  In the past I’ve subbed some of the ingredients – so I’ll point those out along the way.

About 2 cups veggie broth – You can use chicken, or even just water if you want.

About 2 cups fresh water

1/2 large red onion, diced

3 small sweet potatoes, peeled and diced

1 jalapeno, seeded and diced (no idea why this is in here, we had one and I threw it in, it adds a kick though, so feel free to leave it out)

1 small can tomato paste – or can crushed/stewed tomatoes if you have them.

1-2 cups chickpeas (tonight I had leftover chickpea salad so I just used that – so it had tomato, pepper, onion, carrot in it as well)

A few baby carrots, diced – left these out due to the above ingredient change

1 TBSP unsalted butter

1 1/2 tsp ginger

1 1/2 tsp curry

1/2 tsp cayenne

Salt and pepper to taste throughout cooking

Combine everything in a medium pot and put on medium heat.  Simmer until potatoes are soft and liquid has reduced slightly.

Serve over rice, lentils or alone!  Personally, I served mine over lentils and leftover stewed cabbage – weird, but good.

PS This is SPICAYYY!  Do your own taste testing.


2 thoughts on “Chickpea Curry

  1. Dude, sister-you are such a chef! That was an entertaining sentence to read methinks!

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