Wednesday, July 18

Yellow chickpea curry

A few days ago I left some dried beans to soak overnight. The next day I rinsed the beans and boiled them (in separate pots) until al dente. From a teeny amount of dried beans, I was granted a full platter of pinto, kidney, black beans and chickpeas.

Some of these went into salads for lunches, some into refried spicy beans served with mango and beef quesadillas, and some others were made into falafel. The rest were frozen in old yogurt containers labeled: "3-bean medley".

The chickpeas, however, were carefully separated out from the other legumes and were made into a quick "pantry and freezer" curry (definition: curry made solely with pantry and freezer ingredients).

Quick yellow chickpea curry
(measurements are approximate)

  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp curry paste (I used a spicy madras)
  • 2 cups chickpeas that were soaked, then boiled (or use 1 can, drained)
  • 2 cubes of frozen spinach
  • handful frozen peas
  • 1 mango*, cubed
  • handful cilantro, roughly chopped
1. cook onion and garlic until soft (if you want, add sliced chili at this stage)

2. add curry paste until it becomes fragrant (add a little water if it's sticking to the pot)

3. mix in chickpeas, add enough water to just barely cover, and boil gently until almost cooked

4. stir in spinach, peas, mango and cilantro and cook until heated through

5. serve with basmati rice and naan

*I added mango to curry for the first time today. I make mango chutney all the time, but never thought of adding this fruit to hot curries - I'll definitely do it more often now! The mango adds great sweetness and balances the spiciness well.

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