Great Meals for a Change

Coconut Chickpea Curry

Chickpeas and potatoes cooked with aromatic spices in a coconut and tomato sauce.

Ingredients:

• 2 ½ cups dried chickpeas (or 5 cups cooked)
• 2 ½ cups potato, diced and par boiled (cook for 5 minutes in boiling water)
• 2 onions, roughly chopped
• 4 cloves garlic, roughly chopped
• 2 tsp fresh ginger, grated
• 1 can (400mL) tomatoes
• 1 can coconut milk
• 2 cups frozen green peas, thawed
• 3 tsp coriander powder
• 3 tsp cumin powder
• 3 tsp curry powder
• 1 tsp turmeric
• ¼ tsp ground cinnamon
• ⅛ tsp ground cloves
• ¼ to ½ tsp or more chili powder or cayenne (to taste)
• 2-3 tsp salt (to taste)
• Basmati or jasmine rice (about ⅓ cup uncooked rice per person)

Instructions:

• To prepare dry chickpeas: Soak dry chickpeas overnight in a large bowl of water. Drain and rinse. Put chickpeas in large pot with plenty of cold water. Bring to a boil then reduce heat to a very slow simmer. Simmer for 2 hours or until very soft. Drain.
• This recipe can be cooked in an oven or a slow cooker. If using oven, preheat oven to 375°F.
• In a food processor, puree the onion, garlic, tomato, spices and coconut milk.
• Put potatoes and chickpeas in a baking dish or slow cooker. Pour pureed spice mixture over potatoes and chickpeas.
Cook:
• In an oven: Cook, stirring occasionally, for about 1 hour or until potatoes are very soft. Stir in green peas. Turn oven off. Put dish back in oven to keep warm until ready to serve.
• In a slow cooker: Cook on low for 4-6 hours or until potatoes are very soft. Stir in green peas. Change to keep warm setting until ready to serve.
• Taste and adjust spices as desired.
• Prepare rice according to directions on package.
• Serve curry over rice.