My daughter Cammie likes curry, so I've made variations of this kind of dish many times over the years. I like to play around with different combos of vegetables and amounts of spices. For this version, I used canned chickpeas and put it together in less than 30 minutes, including prep time.
Serve over quinoa (15 minutes) or other whole grain and you've got a hearty dinner!
Indian Chickpea Bowl
1 onion, diced, or 6 cloves garlic, peeled
1 teaspoon sesame oil
1/8 teaspoon sea salt
Two 15-ounce cans chickpeas
1 Maine-grown red potato (sweet potato or rutabega can be substituted), diced
6 baby portabellas, quartered
3 carrots, sliced or diced
1/4-1/2 cup of tomato paste (I sometimes use 1 cup of leftover mild salsa)
*Spices: 1/2 teaspoon each of garam masala, coriander, chili powder, cumin and 1 teaspoon curry powder
6 leaves of curly kale, sliced thinly
Optional: juice of 1/2 lemon
* This could also be made without spices.
Saute the onion or garlic in sesame or other oil on a medium-high flame for 2 minutes. Sprinkle on salt while onion is cooking.
Add 2 cans of chickpeas (including the liquid), carrots, diced potato, mushrooms and tomato paste or salsa and spices. Bring to a low boil. Cover and simmer for 15-20 minutes, or until vegetables are soft.
Add kale, cover and cook for 5 more minutes. Turn off heat. If you're adding lemon juice, add it now and stir in.
Makes 4 servings.
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