Friday, February 12, 2010

Curried Chickpeas and Brown Rice

Curried Chickpeas:

1 tablespoon olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 tablespoon curry powder
1/2 tsp cinnamon
a pinch of cloves
2 cans chick peas
1 cup frozen peas
3 tablespoons ketchup
salt and pepper
chopped cilantro and lemon wedges for garnish

In a large straight-sided skillet. Heat oil over medium and add onion. Cook until dark brown around the edges, stirring occasionally, 6-8 minutes. Add garlic and spices and stir until fragrant, 20-30 seconds. Add chickpeas, peas, ketchup, salt and pepper and 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for about 20-30 minutes or until liquid is slightly reduced and thickened (I added 1 tsp cornstarch+water paste to help it thicken). While chickpeas are cooking, make brown rice:

2 cups brown rice
4 cups water
pinch of salt
drizzle of olive oil

Add all ingredients to a medium sauce pan. Bring to a simmer, cover and turn heat to low. Cook until rice has absorbed all the water, 20-25 minutes.

Serve topped with curried chickpeas, lemon wedges (I used limes) and cilantro if desired.

recipe from Everyday Food, January/February 2010

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