Made this recipe from Food52 for my son. He requested it after watching an episode of iCarly and after today’s diagnosis of allergies, I was willing to make almost anything he wanted!
I am made a meal the other day for a family that is sitting shiva (in mourning). I was at the end of a week of meals organized by our school PTO and I know they had been getting a lot of Baked Ziti and chicken. To change things up I decided to make chickpeas. As I am not sure how the kids do with spices I decided to make a mild dish with coconut milk. MY kids love the mouth feel of coconut milk and it makes the dish taste so rich! Here is what I did.
Chickpea Curry with Coconut Milk
will feed 10-12, can cut in half, or make it all and put half in the freezer
16oz dried chickpeas (if you want to skip the soak used canned, you’ll need about 3 15oz cans)
3 tbs ghee or olive oil
1 large onion, finely chopped
3 cloves garlic, pressed
1.5 inch piece ginger, grated
1 14.5 oz can diced tomatoes (pureed in processor)
1 tsp cumin seeds
1 tsp turmeric
2 tsp coriander
1.5 tsp ground cumin
1/4 tsp garam masala (optional)
dash of cayenne
salt and pepper
about 1 cup coconut milk
Soak the chickpeas (either overnight in room temp water or quick soak in boiling water for about 4 hours). Rinse chickpeas and cover with about 6 cups water and bring to a boil. Simmer for about 90 minutes. In the last 30 minutes add 1 1/2 tsp kosher salt to the pot. When cooked drain.
In a large sauce pan, heat the ghee (or olive oil). Add the onion and garlic and saute until fragrant. Add the ginger and cumin seeds. Stir a few times then add the tomatoes and the turmeric, coriander, cumin, garam masala and cayenne. Stir and reduce heat. Add the cooked chickpeas and about 1 tsp salt and some pepper. Cover and let simmer for 20 minutes. Add the coconut milk (use more or less to taste, you can also use a reduced fat variety) and let simmer another 15 minutes. Check for seasonings. Serve over rice or with naan.