Sunday, June 8, 2008

Curried Chickpeas

curried chickpeas
From: chaoticbear

2 good sized onions
1/2ish pound carrots
1/2ish pound celery (optional)
garlic to taste
fresh ginger to taste (probably about an inch, grated)
2 cans chickpeas, drained
1 can (the 14.5 or whatever oz size) diced tomatoes
a little vegetable broth/chicken broth/water
Curry powder (amount to follow)
Cinnamon (1/2-1 tsp)
Nutmeg (about 10 good grates on the grater)
Red pepper flakes (optional)
Some combination, or just one of the following: Dried apricots or cranberries, golden raisins, dried cherries (about 3/4 cup)
Peanuts and chopped cilantro to put on top of bowls at the end (optional)

Cut up vegetables into small chunks, soften with a little salt in some oil at the bottom of a big pan or dutch oven over medium-ish heat, unless you're impatient. Add garlic and ginger, and cook for a little bit, as long as you normally cook garlic after you've added it to a pan. Sprinkle in some curry powder, my guess is around 2 tsp, but it'll be enough to coat the vegetables, and stir while you're finding your red pepper flakes, cinnamon and nutmeg. Add them, and marvel at how fragrant it is. Before the mixture starts to burn, add the tomatoes and drained chickpeas, stir, assess liquid content, add a little if the mixture looks dry, probably no more than a cup. You can always add some later. Cook covered, stirring once or twice for 30 minutes. Add the dried fruit, cook uncovered for a little while if there's too much liquid now, let the fruit plump up a bit, check tenderness of chickpeas, and if everything looks and tastes good, serve.

I'm not big on recipes. ;)

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