• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar

YukonJen in Switzerland

Food and wine tours in Switzerland

  • Home
  • Book tours
  • Recipes
  • Shop
  • Blog
  • Contact
  • Search
  • Home
  • Book tours
  • Recipes
  • Shop
  • Blog
  • Contact
  • Search
You are here: Home / Ma vie en Suisse / Chickpea curry

Chickpea curry

Click to see more pics in my Flickr stream

Here is something I tried today. It’s been raining all week and I wanted something comforting and warm. I also had a can of chickpeas (garbanzo beans) in my cupboard that I wanted to use. I looked through some recipes until I came up with one I could work with. Here is the result. It was relatively quick and delicious.

  • Half an onion
  • 1 clove garlic
  • 1-2 tablespoons (25-30 ml) of curry powder (mine was mild), I probably could have added more
  • 1 chili pepper (if you like spicy, you might add two)
  • 2 tablespoons (30 ml) oil
  • 4 medium to large tomatoes, diced into centimeter cubes
  • 1 can (250 g) chickpeas, drained and rinced
  • 1 cup (250 ml) stock
  • fresh cilantro
  • juice of one lemon

Use whatever appliance you have to grind up the onion, garlic, curry powder, and chili pepper. Add water a bit of water to make a paste.  I used my slap chop to chop them into tiny bits, then I added a bit of water and used the upright mixer.

Heat the oil in large pot or wok and cook the paste between seven and ten minutes, until it browns (how do you tell if a brown paste browns? I had the same question, but I soon found out.)

Add the tomatoes, chickpeas, and stock. Bring to a boil. Then simmer uncovered until you are ready to eat it. Minimum 20 minutes. I think the longer you cook it, the better it’s going to taste.

(If you had a slow cooker, you could probably add the cooked paste, the tomatoes, chickpeas, and stock into a slow cooker and turn it on low to cook for the day. I’m going to try that as soon as I get a slow cooker.)

Stir in the lemon juice and cilantro just before serving.

Serve over brown rice or couscous.

PS: I had some leftovers so I went out and bought some lean ground meat. I’m going to cook the meat and add it to the rest of the curry to make another meal.

Related

Category: Ma vie en Suisse, Recipes

Previous Post: « My sister’s recipe: fish and mushrooms with curry sauce
Next Post: The doily craze… »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Categories

  • All About My Butt (11)
  • Best of My Blog (11)
  • Bits and Bytes (288)
  • export (1)
  • Favourites (8)
  • Food and wine tours in Switzerland (4)
  • Life in Healdsburg (21)
  • Life in the Yukon (35)
  • Living Out Loud (23)
  • Lost in translation (6)
  • Ma vie en Suisse (143)
  • On Being Me (8)
  • Recipes (52)
  • Sonoma County (4)
  • Swiss beer (3)
  • Swiss farmers (2)
  • Swiss wine (11)
  • Switzerland (12)
  • The Avon Walk for Breast Cancer 2006 (13)
  • Vignerons (1)
  • Vocabulary and New Expressions (11)
  • Wine geekery (8)
  • Wine tourism (4)

Comments

  • Anna on Dan the Tomato Man: Soda Rock Farm
  • Sarah on 3 reasons to play hooky on Friday 07 June…
  • Astrid on Hike. Bike. Brewery tour & tasting
  • Miles Gunn on Powsowdie Soup
  • Dorothy Burke on I’ll build that

Site Footer

About | Conatct | Privacy policy
Terms & conditions | Waiver

  • Email
  • Facebook
  • Instagram

Copyright © 2022 YukonJen.com · All Rights Reserved · Powered by Mai Theme