There are few things I love more than chickpeas. For some people, that intense food love is reserved for chocolate or avocados, but for me it's chickpeas. I even love them in recipes that some would consider strange—wasabi-barbeque chickpeas, anyone?
I've realized my Asian-American hybrid chickpea dish really isn't that strange, because chickpeas are adaptable and can go well with just about any sauce. They work smothered in a light vinaigrette, in only olive oil and salt, in a little barbecue sauce, and especially in coconut milk or curry. A diverse little bean it is.
The curried chickpea recipe below is an extremely easy-to-make yet flavorful dish. The curry packs a punch, and the broth and cumin really add to the depth. Enjoy!
Curried Chickpeas
1/2 onion, chopped
1 Tbsp. olive oil
1/4 cup vegetable broth
1 (15.5-19 oz.) can chickpeas, drained
1 1/2 tsp. curry powder
1/2 tsp. cumin
1 cup diced tomatoes
Salt, to taste
•Sauté the onion in the olive oil over medium-low heat, until soft. Add the broth, beans, spices, and tomatoes. Mix well and let simmer until the liquid reduces.
•Serve over rice or with pita.
Makes 4 servings
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Comments ( 6 )
Mmmm...I love chick peas and this sounds tasty, easy to make too.
Posted by Kelley | September 22, 2008 5:31 PM
Posted on September 22, 2008 17:31
mmmmmmm! This looks good. I am so making this soon!
Posted by heather lynn | September 22, 2008 5:57 PM
Posted on September 22, 2008 17:57
I made this dish for supper last night and served with pita. I loved it and I will definately make it again!
Posted by Lauren | September 23, 2008 8:52 PM
Posted on September 23, 2008 20:52
Where's the recipe for the wasabi-barbeque chickpeas? Please!
Posted by Elise | September 24, 2008 7:55 PM
Posted on September 24, 2008 19:55
Great recipe. I made this last night and it was really good.
I think next time I may take half a cup or so of V8, add in a teaspoon of flour or arrow root, mix it an pour it in with the beans as they simmer. My guess is this will make sort of a sauce that should compliment the other flavors.
Also, I was thinking of adding some garlic or perhaps some red pepper flakes to spice it up a bit.
Posted by Brian | September 28, 2008 2:37 PM
Posted on September 28, 2008 14:37
I make this all the time. I use it as a base, and throw other stuff in as well. It's good w/ the Morningstar Chicken strips. I'll also throw in some frozen veggies as well.
Posted by Daren | October 1, 2008 3:28 PM
Posted on October 1, 2008 15:28