Sweet And Spicy Curry With Chickpeas Food

SPICY CHICKPEA CURRY

Steps:

• In a deep sided pot over high heat, add the olive oil and onions. Cook for 2 - 3 minutes to brown the onions. Reduce heat to medium and continue to cook for a further 10 - 12 minutes until onions are very soft.
• Add the ginger, garlic, chili, turmeric, coriander and cumin. Give a really good stir and let the flavours infuse for about 2 -3 minutes.
• Add chickpeas and tomatoes. Stir well to coat completely. If using whole tomatoes, break them up with a wooden spoon. Stir, cover and reduce heat to medium low. Cook for a further 20 minutes.
• Remove lid and stir. If the mixture is very dry you can add 1/4(60ml) to 1/2(120 ml) of vegetable stock. Add the Garam Masala, lime juice and fresh coriander. Stir and let simmer for 2 - 3 minutes.
• Serve with Basmati rice and Nann bread.

SWEET CHICKPEA CURRY

Steps:

• Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
• Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
• I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

Steps:

• You may choose to cook the sweet potatoes however you prefer.
• I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
• Baking or boiling work well too.
• While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
• Add onions and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
• Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add the cooked sweet potatoes to the liquid, and stir to coat.
• Simmer for another 3-5 minutes, or until flavors are well combined.
• Transfer to serving dish, toss with fresh cilantro, and serve hot.
• This dish is nice served over basmati or brown rice.