Chickpea Curry

A curry is a curry is a curry, or so I thought. My arsenal of weeknight recipes contained two curries: eggplant for summer and squash for winter. I’m excited to add this recipe as my third, but certainly not final, curry.

As I was paging through a new cooking magazine (a gift subscription from Glenn’s grandma), I was drawn to a recipe for chicken vindaloo. I took a closer look to see how it differed from my other curries and saw an odd ingredient — red wine vinegar. I couldn’t imagine how that would taste in the final dish, so of course I had to try it.

I adapted the recipe so that I could make it with items I had on hand, but kept the spices more or less the same. The vinegar gives the curry a fruity, full-mouth flavor and acts as a nice complement to the heat. Instead of chicken, I used chickpeas and carrots. I think potatoes would have been great in this dish as well.

Chickpea Curry
Serves 4
½ pound dry chickpeas
1 cinnamon stick
1½ Tbs. curry powder
2 tsp. paprika
4 Tbs. red wine vinegar
olive oil
8 cloves garlic, minced
1 Tbs. minced ginger
1 yellow onion, sliced thin
1 carrot, sliced thin
1 14-oz. can diced tomatoes with juice
cilantro, chopped

To cook chickpeas: Put dry chickpeas and cinnamon stick in a slow cooker and cover with 2-3 inches of water. Set on high heat and cook until tender, 3-4 hours. Drain.

To prepare curry: Combine curry powder, paprika, and vinegar in a small bowl. Heat olive oil in a skillet. Add ginger and garlic, saute 1 minute. Add onion and carrot, saute until tender, 3-5 minutes. Stir in spices and chickpeas. Add tomatoes with juice and simmer until mixture is heated through. Serve with rice and garnish with cilantro.

 

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