July 27, 2008

Chickpea Curry

This is a great, easy main dish- you might have the ingredients in your pantry already.

1 medium sweet onion
2 chorizo sausages sliced into small chunks
1 14.5 ounce can diced tomatoes (and their juices)
1 15.5 ounce can chickpeas
1 tablespoon curry powder
1 container vegetable stock (to add 1/4 cup at a time, let reduce and repeat)

Heat a tablespoon of vegetable oil in a saute pan over medium heat. Add onion and let it cook until it is translucent. Add curry powder and chorizo. Cook with the onions until the onions start to caramelize. Add 1/4 cup of vegetable stock to deglaze and let simmer until stock is absorbed.

Add chickpeas and tomatoes and more stock- let it simmer until the stock is absorbed. When chick peas are soft and cooked, the dish is done. It takes different amounts of time depending on the heat- but takes between 30 and 45 minutes from start to finish. Serve with bread or over rice.

This is something different for us- and we loved it. The chorizo gave it a kick and the caramelized onion adds another layer of flavor. My brother in law, JAM, makes this dish regularly without the sausage and he more or less directed me in the kitchen. There is so much you can do with chick peas, I am definitely inspired to try new proteins and new flavors...and the eggs.


JB said...

thanks for not making this when we came to visit - you know I am not OK with Curry!

Arties32 said...

You're welcome. I knew you wouldn't like it. Dad wouldn't like it either. But it was good.

JB said...

you need a new post or you will never get the curry smell out of your blog!