Chickpea and Potato Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped (used a yellow onion)
  • 2 garlic cloves, minced
  • 2 teaspoon minced fresh gingerroot
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (used kosher salt)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes (I used an entire 28-ounce can)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2 1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (I used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. In a large skillet, heat canola oil over medium-high heat; sauté onion until tender, 2 to 4 minutes. Add garlic, ginger and dry seasonings; cook and stir for 1 minute. Stir in the tomatoes; transfer to a 3- to 4-quart slow cooker.
  2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, about 6 to 8 hours (I went with 8 hours).
  3. Stir in the lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

This is a tasty, filling dish to enjoy ! The dish tastes good on its own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

Recipe source unknown.

Take care y’all !

Spinach and Chickpeas

Directions

  1. Sauté a chopped onion (used 1 cup of yellow onion) and some minced garlic (I used 4 cloves) in a bit of olive oil (used 1 tablespoon extra-virgin olive oil) until tender. (I finely chopped the onion and cooked it for 2 minutes before adding the garlic. I let that cook for 30 seconds before moving on to the next step.)
  2. Add a bag of frozen spinach (a 10-oz. pkg. of which I thawed and pressed to get rid of excess water) and cook until tender. (I cooked it for about 2 minutes just to get it warmed up.)
  3. Add a drained can of chickpeas, (I used a regular can) (I stirred them around for about 2 minutes to heat them up.) (I then took the skillet off the stove.), some crumbled feta (I used tofeta), and salt and pepper (to taste). Serve over rice.

Well, I told you I was going to be honest with you and this will prove it. It was bland as hell ! Even some extra salt didn’t help it. But when I did add the tofeta I couldn’t stop eating it. The tofeta gave it the zing that it needed. I was drawn to the recipe because I wanted something cheap and easy so if you still want to try this, you have been forewarned ! So either fix it with tofeta or raid your spice cabinet and do a little experimenting !

Recipe source unknown.

Take care y’all !

Quick Chickpea Curry

Ingredients

  • 1 tablespoon olive oil (I used extra-virgin olive oil)
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder (I used Hot Madras curry powder)
  • 1 cinnamon stick (3 inches)
  • Ground cloves
  • 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained (I used reduced-sodium cans of chickpeas)
  • 3 tablespoons ketchup
  • 1 teaspoon coarse salt (I used kosher salt)
  • 1/4 teaspoon pepper (I used freshly ground black pepper)
  • 2 cups water
  • Chopped cilantro and lemon wedges (optional), for serving (I used both)

Directions

  1. Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, add the onion in and cook, stirring now and then, for 6 minutes or until the onion looks like it’s dark brown around the edges. Now mix in the garlic, curry, cinnamon, and a pinch of ground cloves*, stirring constantly until the ingredients become fragrant (should only take maybe 30 seconds to achieve). Add in the chickpeas, ketchup, salt, pepper and water. Turn the heat up high enough for boiling to occur, turning it down low enough for it to just be at a simmer, placing a lid on the skillet afterwards. Let the mixture cook for 20 minutes before taking the lid off and turning the heat back up to medium-high, cooking for another 5 minutes or until the sauce has reduced a little. (The original recipe never says to, but make sure you take the cinnamon stick out before serving this.) Serve the curry, topping it with the cilantro and serving the lemon wedges on the side (if you’re using them that is).

Supposed to serve 4 (depends on how hungry you are).

*One pinch seemed like too little so I used two pinches of ground cloves.

Damn this was delicious ! I loved the flavor of the spices in this. The recipe didn’t call for it but I served this over rice to make it feel more filling. The curry tastes great on its own but is even better with some cilantro and lemon juice.

Recipe source unknown.

Take care y’all !

Spiced Chickpea Couscous

When I post someone else’s recipe, I like to give credit where it is due. Unfortunately when I clipped this recipe out from a magazine, I didn’t have any information left as to where it came from. Sorry about that.

Okay, I am going to give you two different versions of this recipe. Why? Because, as you will soon see, the original is vague as sh*t ! As you can tell, that irritated me a tad bit. The scond version is how I decided to fix it. I wanted to let you see the original so you could decide if you would like to do something differently. I like to think of a recipe as more of a guideline instead of something set if f*ckin’ stone. Have some fun with your tastebuds !

Original version: “Sauté a handful of shredded or sliced carrots and onions until tender. Stir in a can of drained chickpeas and a quarter cup of golden raisins. Season with cumin, garlic, and crushed red pepper flakes. Serve over couscous.”

Second (my) version:

Ingredients

  • 1 1/2 Tbsp. Extra Virgin Olive Oil
  • 1 cup shredded carrot
  • 1 cup sliced yellow onion
  • 1 (16 oz.) cn chickpeas, drained (I did not rinse)
  • 1/4 cup golden raisins (I would like 1/2 cup next time)
  • 3 garlic cloves, minced
  • 1 tsp. cumin
  • 1/2 tsp. crushed red pepper flakes
  • Salt, to taste (I used table salt)
  • Prepared couscous (I used 1 (5.4 oz.) box of Near East’s Wild Mushroom & Herb couscous mix. Any couscous will probably be good but I just love the sh*t out of this particular couscous !)

Directions

  1. Heat the olive oil in a non-stick skillet, over medium heat, until it is hot enough to sizzle when you throw an onion slice in. Sauté the onion slices until they are al dente. Then add the shredded carrots. Continue to cook until the onions are tender.
  2. Add the chickpeas, golden raisins, and garlic. Stir constantly for about a minute.
  3. Add the cumin and crushed red pepper flakes. Stir for about a minute to make sure it’s mixed in well. Salt to taste and then serve with couscous.

If you’re really f*ckin’ hungry this will probably only make 2 servings. Otherwise, 4 servings max.

Today was a busy day so I wanted something quick and easy to make for dinner. This fit the bill !

I really liked the “chewy” texture of the raisins contrasting with firmer texture of the chickpeas. The smell of the garlic cooking was heavenly ! My tastebuds had fun getting hit with the sweetness of the raisins and the heat from the pepper flakes at the same time. The cumin added another nice layer of flavor. You will need to add salt to bring out the flavors. When I first tasted the dish (minus the couscous) it was basically bland as sh*t. The flavors popped after I added some table salt. I opted to shred the carrots because I just wasn’t in the mood to slice them. Slicing them might have added a more interesting texture though. This was not the tastiest dish I ever had but it was enjoyable. It was cheap, quick, easy and tasty so it’s going in my collection of favorite recipes !

I wasn’t paid in any form to promote Near East’s Wild Mushroom & Herb couscous mix.