Curried Chickpea with Tomatoes, Ginger and Cilantro

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

1. Heat oil in soup pot and saute onion, 1 tsp salt and bay leaves until onions are soft and golden.
2. In food processor, blend into a rough puree, garlic, ginger, jalapeno, red pepper and tomatoes.
3. Add dry spices to the onions and continue cooking while stirring 5 minutes.
4. Add tomato puree and another tsp of salt. Simmer until small blobs of oil pool on the surface.
5. 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.
6. Add cilantro before serving. Serve with naan bread.