Chickpea Curry

6 01 2012

This is a hearty vegetarian supper that will now be part of my go-to recipe collection, thanks to Martha and her gang at Everyday Food! Tons of great flavor and easy to make, what more could you ask for!

Chickpea Curry

The following serves 4:

  • 1 cup white rice
  • 2 tsp extra-virgin olive oil
  • 1 large yellow onion, diced medium
  • 3 cloves garlic, minced
  • 1 Tbsp minced peeled fresh ginger (use the minced in the tube and save time!)
  • 4 tsp curry powder
  • 2 cans (15.5 oz each) chickpeas, rinsed and drained
  • 1 cup roasted cauliflower – the recipe called for leftover roasted cauliflower from another recipe, but I made my own, see below
  • 2 and 1/2 cups baby spinach
  • 1 Tbsp chopped fresh cilantro
  • Course salt
  • 4 cups low-sodium chicken broth (I used chicken broth in place of water in the rice and in the chickpea recipe, you could also use vegetable broth to keep this meal totally vegetarian)

Pre-heat oven to 375 degrees.

Cut about 1 cup of cauliflower florets from a head of cauliflower and toss with olive oil, salt and garlic powder on a baking sheet. If you like a little heat like I do, sprinkle some cayenne pepper on there too! Roast for 25 minutes, turning once. Remove and set aside until it’s time to add the cauliflower to the chickpeas.

Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas and 2 cups water (I substituted chicken broth to give some extra flavor), bring to a boil over high heat. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until chickpeas are tender, about another 8 minutes. Stir in spinach and cilantro and season with salt.

Cook your rice when your chickpeas start to boil so both are ready at the same time. Cook rice according to package instructions. Instead of water like the instructions call for, try using chicken broth instead. I also added a dried bay leaf and sprinkled in some curry powder just before boiling to tie in the flavor from the chickpeas.

To serve, divide rice among plates or bowls and top with chickpea curry. I also warmed up some garlic naan bread (brush naan with a little olive oil and back 3-5 minutes at 400 degrees until warmed) and served along side.

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