Thursday, July 22, 2010

Curried Chickpeas

Look at me going savory! I can't take all of the credit. This recipe comes from a buddy of mine at work who is a master griller and awesome with the nightly dinner. Every once in a while he will bring leftovers into the office from the meal he made for his family the night before. What you have to love about this guy is that he never just gives you a pile of food on a plate at the office. He actually arranges the food artfully on the work paper plates and throws a garnish on top of it. He is a big believer in eating with your eyes first and although I have always believed the same, he has made me an even bigger advocate of it than I was before.

Another note on this recipe is that it is kid friendly. My little guy loved it and anytime I can get something like curry on my kid's palate, I feel like I am making him a more open-minded eater in the long run. So make, eat and enjoy! AJ


1 tablespoon olive or canola oil
1 cinnamon stick
Pinch red pepper flakes
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 29 ounce can chickpeas
1 tablespoon curry powder
8 ounce can plain tomato sauce
8 ounces water
1 teaspoon minced fresh ginger
cilantro to taste


In a medium sized skillet over medium heat, add olive oil and swirl around the pan. After 1 minute, add in the cinnamon stick and coat with oil and swirl for 2 minutes until fragrant. Add in the red pepper flakes and shallot and simmer for 2-3 minutes until soft. Add in the garlic and cook for one more minute. Add in chickpeas and curry and saute for 3-5 minutes. Add in tomato sauce, water and ginger. Cook until thick, about 5-10 minutes.

Remove cinnamon stick and serve over basmati rice with garnish of cilantro if desired.

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