Chickpea Curry with Coconut Milk
Original recipe here: http://strongertogether.coop/recipes/curried-chickpeas-in-coconut-milk/
1 cup dried garbanzo beans, soaked (or two 15 oz cans)
1 inch ginger root, peeled and sliced **I did not use this, but I imagine it's wonderful in this recipe
2 cloves garlic, peeled
2 teaspoons canola oil or ghee (clarified butter, frequently used in Indian cooking)**
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1/4 teaspoon cayenne
1 cup coconut milk (optional light coconut milk)
1 teaspoon brown sugar **I did not add the brown sugar
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 cup cilantro, chopped **I did not use cilantro
**I added 1 large diced onion and doubled the coconut milk and spices. As a leftover dish, I reheated this with extra roasted cauliflower and it worked quite well, so I encourage you to mix in a variety of vegetables.
**I recommend grapeseed oil over canola oil since most all canola oil is GMO.
Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve. (You can make a large batch of chickpeas for multiple recipes and freeze them in 1 cup servings. I did that and used defrosted chickpeas for this recipe, drastically reducing my cooking time.)
Heat a large skillet over high heat. When hot, add the canola oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant.
Add the coconut milk, brown sugar, tomato paste and salt, and stir to incorporate into a sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.
FOR THE RICE
Boil 2 cups of water & stir in 1 cup of rice. Bring to a simmer & cover; let cook for 15-18 minutes. Fluff with a fork. You can also cook the rice in a broth/water mixture for extra flavor and even add aromatics like bay leaves.
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