By all my recent Facebook posts and photos one might easily imagine I am some major chickpea fan. It seems like lately I’ve been putting chickpeas in everything. The truth is I only recently made chickpeas from scratch for the very first time. I, for the first time ever, did the whole “soaking overnight and then finishing on the stove” thing. After eating chickpeas made from scratch I have a whole new appreciation for this little ingredient, which by the way, I had never really liked at all (except for pureed in hummus) prior.
I have heard the argument that there is really no difference between soaking/cooking peas yourself or just buying them ready to eat in a can, but my taste buds and “brain” don’t believe that to be true At all. I find chickpeas soaked overnight and cooked from scratch can have really amazing flavor and texture which I find totally lacking in canned chickpeas. I love cooking them to just barely “el dente” after soaking them over night and then sauteing them in a variety of herbs, spices and sauces.
I came up this really healthy and tasty little curry dish on the fly the other day, and it tasted amazing! You can use canned chickpeas, but I highly recommend, if you have the time and don’t mind the planning, utilizing chickpeas made from scratch. This is great to make ahead snack/dish and will keep well in the fridge for a couple of day. This reheats well in the microwave.
- 2 cups fresh cooked chickpeas or 2 15 ounce cans of chickpeas
- 1 tablespoon coconut oil (or oil or your choice)
- 1 inch fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 carrots peeled and sliced
- 1 14.5 ounce can diced tomatoes
- 1 to 2 teaspoons of cayenne (to your desired “heat”, I used 2 tsp because I loved hot spicy food)
- 2 teaspoons garam masala
- 1 teaspoon yellow curry
- 4 coconut milk cubes or 1/3 cup lite or regular organic coconut milk
- Heat oil over medium heat until hot
- Add garlic and ginger and saute for 2 to 3 minutes
- Add onions and carrots and begin to saute
- About 2 minutes in, add the garam masala, cayenne and curry and mix in well, allowing the flavors to infuse in well with the carrots and onions. About 3 minutes or until the onions soft and carrots with still a bit of crunch.
- Add chickpeas and saute a couple minutes until heated through anl flavors well distributed to chickpeas
- Add tomatoes and stir a minute or too, again until ingredients heated through and flavors well distributed
- Finish by adding coconut milk “cubes” or or coconut milk and stir until heated through brought to a slight simmer or slightly “steaming”
- Serve and enjoy! Can be eaten alone, in a roti, or as a side dish