Sweet and Savory Chickpea Curry
Here is one of my favorite comfort foods for cold day where I’m craving something satisfying in my stomach.
- ¼ cup olive oil
- mixed whole spices (fennel, coriander, black mustard seeds, cumin seeds)
- 1 tbs ground garam masala
- 1 tbs curry powder
- 2 tbs of both garlic and ginger
- 1 medium red/sweet onion chopped
- 2 cups cooked chickpeas
- 3 medium carrots chopped
- 1 head of cauliflower chopped
- 1 medium eggplant chopped in ½ cubes
- 2 red peppers chopped
- 1 can of coconut milk
- 2-3 cups of stock (veggie or chicken)
- 2 medium apples chopped
- ¾ cup raisons
- salt and pepper to taste
- 10 cups of love
note always feel free to substitute any local seasonal vegetables
Start by toasting the fennel, coriander, black mustard and cumin seeds in a frying pan with a dash of oil. Toast until aromatic and mustard seeds begin to pop. Remove from heat and grind in blender or mortor and pestal.
Soak chickpeas for 24-36hrs rinsing with cold water daily to germinate the legume. Then boil in water until desired tenderness is achieved. Set aside.
In a large soup pot heat oil, and add garlic and ginger. Next add onion, mixed ground spices, curry powder, ground pepper, and garam masala. Cook 5 min or until onions turn slightly translucent. Option here if you eat meat to add chopped chicken breast or meat of your choice. Next add Carrots and Cauliflower cook for 10 min stirring occasionally. Now add eggplant and simmer for another 10 minutes. Now add both the coconut milk and broth for a soupier consistency. Bring to simmer and reduce heat. Next add the apples and raisons. Finally add the red pepper and reduce eat to min. Let the pot mingle for at least an hour on lowest heat. Add salt and pepper (maybe even a dash of brown sugar) to taste.
Serve with brown basmati rice