Curried Chickpeas with Vegetables

This is basically how this recipe appears in “The All New All Purpose Joy of Cooking”.  It is absolutely delicious!  Make sure that you use all of the specified ingredients, as the taste blend is wonderful.  It’s a good idea to have a read through and get things prepared in advance of beginning to cook.

Heat in a large skillet or dutch oven over medium heat until sizzling:

  • ¼ cup vegetable oil
  • 2 teaspoons crushed cumin seeds

Add:

  • 1 tbsp minced peeled fresh ginger
  • 1 tbsp minced garlic.

 Cook, stirring, over low heat for 1 minute; do not brown.  Stir in:

  • 2 tsp curry powder

Cook for 1 minute.  Stir in:

  • 1 ¾ cups cooked chickpeas, rinsed and drained if using canned
  • 1 cup of ½ inch cubes peeled sweet potatoes
  • 1 cup of ½ inch cubes peeled potatoes
  • 2 cups cauliflower florets
  • 1 cup 1 inch pieces green beans (or use frozen)
  • 1 cup chicken stock, or vegetarian chicken cube with water to make 1 cup
  • ½ to 1 tsp salt
  • ground black pepper, to taste

Cover and cook over medium heat until the vegetables are tender, about 10 minutes.  Stir together in a separate small bowl:

  • 1 cup plain yogurt (we use Greek)
  • 2 tbsp all-purpose flour

 Add to the vegetables along with:

  • 1 tbsp finely chopped fresh jalapeno peppers (or more, to taste)

 Cook, stirring, over low heat until heated through; do not boil.  In a small separate skillet over medium heat, toast:

  • 2 tbsp shredded, unsweetened dried coconut

 Sprinkle over the vegetables.  Top with:

  • ¼ cup chopped roasted unsalted peanuts

Serve with rice and/or naan.

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Filed under Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

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