Curried chickpeas recipe
I've made some approximation of this recipe a couple of times and have been happy with how it turned out.
The recipe itself is meant to serve as a loose guideline--you could substitute a lot of the ingredients and it would turn out fine. For example:
- Olive oil instead of coconut
- Kale instead of spinach
- Green beans instead of cauliflower
- Potato instead of carrots.
You could even use lentils instead of chickpeas! Just use what you have, and feel free to leave things out.
- 2 Tbsp. coconut oil
- 1 medium onion
- 2 medium carrots
- 1 green bell pepper
- 1/2 head cauliflower
- 1 green chili
- 1-2 stalk(s) celery
- 1 28 oz. can tomatoes
- 1/2 cup frozen spinach
- 2 15 oz. cans chickpeas
- 4+ cloves garlic
- 1 inch stub of fresh ginger
- 1 Tbsp. curry powder
- 1 tsp. ground turmeric
- 1 tsp. ground cayenne pepper
- 1/4 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/4 tsp. cardamom.
- 4 whole cloves
1 bay leaf
Chop the onion, carrots, celery, green chili, and bell pepper into about 1/2 inch pieces.
- Add coconut oil to a dutch oven-sized pan, and add the chopped vegetables.
- Chop the ginger and garlic (no need to dice). Add to the pan.
- Cook for 5-10 minutes, until the carrots are soft. While cooking, chop the cauliflower into large pieces.
- Mix the spices together and add them to the pan. Cook for about 1 minute.
- Add the canned tomatoes, then rinse the can with water and add it to the pot (about 1/4 cup).
- Add the canned chickpeas. Drain one can and add the liquid from the other.
- Add the cauliflower and frozen spinach.
- Bring to a simmer and cook 30+ minutes.
- Add yogurt.
- Add salt to taste.