With my black bean hummus stash quickly dwindling, I decided to soak some dried chickpeas in the morning yesterday before I left for work. My plan all along was to make some hummus to continue feeding my obsession with it… until I got home and decided to think outside the realm of hummus and continue on with the success I’ve been having with curry-flavoured food lately. I searched through my cupboards, found this can of diced tomatoes and inspiration struck. Instead of cooking my soaked chickpeas with water and seaweed like I usually do, I thought I’d inject some flavour into the chickpeas by cooking them with the diced tomatoes.
Into the pot went the chickpeas, diced tomatoes, curry powder, onion powder, mustard powder (I’m convinced this is the ‘secret ingredient’ that MAKES my curry these days), salt and pepper.
I swirled everything together.
Then I brought everything to a boil and simmered everything together until I was satisfied with the taste.
It was good. Really good. And it tasted even better the next day for lunch. I had it for dinner as well – and didn’t even think twice about the fact that it was my second helping for the day.
This was so incredible and full of flavour, but I’m sure a lot will depend on the quality of the curry powder that you use. I happened to buy mine while I was travelling through Taiwan because my friend took me to this amazing vegetarian restaurant that had an amazing curry. I begged the restaurant owner to give me some tips on how to make something similar at home, and while I forgot everything he said, I did leave his restaurant with a bottle of curry powder that he personally recommended to me.
Up until this week, I hadn’t had any luck with the curry powder though. Everything I made tasted horribly bland and nothing like the flavourful curry that I had a couple years ago in Taiwan. But now I can’t wait to continue experimenting with it – may as well while I’m on a roll, right?
So what are you waiting for? Go grab your favourite curry powder (or make your own if you’re fancier than me) and make this immediately!
Comforting Chickpea Curry
- 1 cup dried chickpeas
- 1 can diced tomatoes
- 1-2 cloves, chopped garlic
- 2 heaping tbsp curry powder
- 1 tsp onion powder
- 1-2 tsp mustard powder
- salt & pepper, to taste
- Soak 1 cup dried chickpeas for several hours in water.
- Drain and rinse chickpeas and mix into a large pot with tomatoes, garlic, onion powder, curry powder, mustard powder, salt and pepper.
- Bring to a boil, and then simmer until chickpeas have reached desired consistency and most of the water has evaporated.
Notes: I encourage you to try putting away your measuring spoons and to start cooking with instinct. That’s what I did for the potato and cauliflower curry that tasted fantastic, and that’s what I did for this chickpea curry as well. I just shook my containers until I felt that I had enough of everything. I know the beauty of measuring things out is so that you can duplicate it a second time, but would it really be so terrible if the next batch didn’t come out exactly the same? Just remember that you want your proportion of curry powder to be much greater than the others (and you don’t want to overdo mustard powder!) and you should be good to go. I really hope you give this a try if you like curry – trust me, you will not regret it!
In other news, look what arrived today!! YAAAAAAY! Please excuse the iPhone photo for a moment here and admire my lovely vegetables. The goods:
- Butternut squash
- Red Chard
One of the things I was looking forward to the most about trying out this service was trying new produce that are so foreign to me that I wouldn’t have otherwise thought to buy on my own. I have never tried any type of chard before but I’ve always been curious so it was the first thing I put to the test as soon as I got home.
Isn’t it gorgeous!?
I asked one of my foodie coworkers for some advice on cooking with chard, and he recommended I saute it with garlic and add some apple cider vinegar at the end. That sounded pretty perfect to me, considering I had just recently acquired some apple cider vinegar on a whim.
First I sauteed the stems with coconut oil and chopped garlic. When they looked soft (see what I mean about just cooking with instinct?), I threw in the chopped stems and added some water to the pan to keep things from burning. After everything began to soften (and the chard took on a gorgeous deep colour), I turned off the heat and added some apple cider vinegar.
And just like that, dinner was served with a side of comforting chickpea curry. Dinner never tasted so good.
It’s official: ‘regular’ vegetables are never going to taste the same again…