A damn good meal, if you ask me. Damn good.
This easy to make meal is really worth trying. The recipe is from the Rebar Cookbook. I think I’m going to have to get an extra copy of this book for a giveaway soon!
Curried Chickpea with Tomatoes, Ginger and Cilantro
- 2 tbsp Veggie Oil
- 1 Onion, finely diced
- 2 tsp Salt
- 2 Bay Leaves
- 8 cloves Garlic
- 3 tbsp Ginger, minced
- 2 Jalapeno Peppers, seeded
- 1 Red Pepper
- 6 ripe Tomatoes
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Paprika
- 1 tsp Garam Masala
- 1/4 tsp Cracked Pepper
- 1/8 tsp Tumeric
- 3 cups Cooked Chickpeas (or canned if you must)
- 8 cups Veggie Stock or Water
- 1/4 cup Mango Chutney
- 1/2 can Coconut Milk
- 1/2 bunch Cilantro
- Heat oil in soup pot and saute onion, 1 tsp salt and bay leaves until onions are soft and golden.
- In food processor, blend into a rough puree, garlic, ginger, jalapeno, red pepper and tomatoes.
- Add dry spices to the onions and continue cooking while stirring 5 minutes.
- Add tomato puree and another tsp of salt. Simmer until small blobs of oil pool on the surface.
- Add chickpeas and stock and bring to a simmer. Cook several minutes and then add the chutney and coconut milk. Using a potato masher, gently mash the chickpeas to break them up slightly to thicken the soup. You can use an immersion blender instead to pulse a few times. Simmer and season to taste with salt and pepper.
- Add cilantro before serving. Serve with naan bread.