Wednesday, October 13, 2010

Chickpea Curry

As I've been trying to cook more vegetarian dishes, I've found myself branching out towards making more curry dishes and experimenting with spices, which can really add dimension to dishes that don't have meat. Whatever I make also has to be guy-friendly and satisfying enough to appease my husband, Adam. This is one of our favorite curry dishes, made with chickpeas (garbanzo beans), potatoes, tomatoes, and lots of spices. We serve it over brown basmati or jasmine rice for a more filling meal and I top it with a quick yogurt-cucumber sauce, which creates a nice creamy texture when stirred into the curry, while the cucumber adds freshness.

Chickpea Curry
Serves 4

Extra virgin olive oil
1 15-oz can chickpeas, drained and rinsed
1 15-oz can diced tomatoes
1 1/2 c. vegetable broth/stock
3/4 lb. Yukon gold potatoes, cut into 1/2'' dice
1 yellow onion, diced
2 cloves garlic, minced
1 T. ginger, minced (you could substitute ~1 t. of ground ginger but fresh is so much better)
1 t. cumin
1 t. ground coriander
1 t. dried red chili flakes
1/2 t. turmeric
1/2 t. cayenne pepper
1 t. salt
1/2 t. ground black pepper

1 c. brown jasmine or basmati rice, uncooked

1 c. plain non-fat yogurt
1/4 c. diced cucumber
pinch of salt and pepper

Bring 2 cups water to a boil in a medium saucepan and add the rice. Reduce heat to simmer and cook until water is absorbed, approximately 35 minutes.

Meanwhile, heat 1 T. olive oil in a large skillet over medium heat. Add the onion and garlic and a pinch of salt cook until softened, about 5 minutes. Add the ginger, cumin, coriander, chile flakes, tumeric, and cayenne pepper, and cook, stirring, for 1 minute. Add the chickpeas and potatoes, and stir to coat with the spices. Add the diced tomatoes and vegetable broth and bring to a gentle boil. Reduce heat to medium low, cover, and let simmer vigorously for approximately 20 minutes, or until potatoes are fork-tender. Season with the salt and pepper.

Meanwhile, combine the yogurt, cucumber, salt and pepper in a small bowl. When the curry and rice are done, spoon a little of the rice into a bowl or plate and top with the curry and a dollop of the yogurt-cucumber mixture.

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