good summer chickpea curry

[Guest guest]

This is one of my favorite recipes for canned chickpeas -- light and

flavorful, cooks in one pot and super-easy! It lends itself well to

improvisation, too -- you can sub cauliflower for the broccoli, or

replace the ginger and cilantro with garlic and basil.

 

 

1 chopped onion

1-inch gingeroot, peeled and cut into thin batons

2 tomatoes, medium dice

2 tbsp tomato paste

water

2 cans of chickpeas

1 head of broccoli, chopped into florets

cilantro

 

MOP:

 

1. in a pot, sautee onion in vegetable oil until is starts to soften;

add ginger and cook one mintue

 

2. add the curry powder and cook, stirring constantly to marry and

deepen the flavors, for one minute

 

3. add the diced tomatoes and cook until they begin to break down a

bit (5+ mintues)

 

4. add the tomato paste with enough water to disolve it and simmer the

vegetable in -- less than a cup will do

 

5. add chickpeas and florets; cover the pot and let simmer for about

15-20 mintues until broccoli is bright green and cooked through

 

6. uncover the pot, stir into cilantro to taste. if the sauce is a

little too thin, crank up the heat and let it reduce for a few mintues.