Tuesday, December 18, 2007

Coconut Curry Chickpeas

I love the creaminess of coconut milk and thought I would pair it with tomato and warm spices like cinnamon. The result was rather tasty. If my Mom had made Indian food when I was a kid, this might qualify as comfort food.

On a separate note: the boys all had a pediatric checkup and they are doing great! We have a new doctor since moving back to Canada, so I was afraid we were going to get some anti-vegan "where will they get their protein you crazy hippies?" speech. But, the boys are healthy and hearty and full of energy.

- 2 tsbp oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1" piece of ginger, minced
- 1 can of chickpeas, drained and rinsed
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp garam masala
- 1 tsp salt
- 2 heaping tbsp tomato paste
- 1 can coconut milk
- 1/4 cup chopped cilantro

1. Heat oil in a saucepan over medium heat. Saute onion and ginger for 12-15 mins, until onion is a deep golden brown. Add garlic and saute for 1 minute.
2. Add chickpeas and spices and fry for 2 mins. Add tomato paste and coconut milk and bring to simmering. Adjust spices to your liking. Garnish with cilantro and serve over rice.