Curried chickpeas

For dinner yesterday we had an old standby, cilantro steak kabobs (generally reserved for weekends because although I really like it, it is a little bit labor intensive and so I almost always ask Matt to make it--nice of me, right?), and I decided that I wanted another protein dish. I used the Google function where you enter in what ingredients you have and it pulls up recipes for you, and this was one of the top recipes. You never know how a Google-search recipe might turn out but hooray, this was a winner!

Reasons to like it: I had all the ingredients for this already in my pantry and fridge. It would also be good as a main dish with any rice--jasmine is my current favorite. It was super easy and quick to make--took like 20 minutes start to finish. It was flavorful without being too spicy, and the texture was good. (Sometimes I think chickpeas can be kind of grainy or dry.) I don't actually know if my kids liked it or not, but I'll keep making it anyway.

For sure I would double the recipe next time if serving more than 2, though, especially because this kind of food stores well for leftovers.

Curried Chickpeas

Serves 2 as main course, 4 as a side dish

• 12-14 oz can chickpeas
• 1/2 cup coriander/cilantro, lightly chopped (I had to laugh at this, because what does "lightly chopped" even mean? You either chop it or you don't--right?)
• 1/4 cup fresh-squeezed lemon or lime juice
• 1 shallot or 1/3 cup purple onion, minced or diced (I used purple onion)
• 3 cloves garlic, minced (I used 5 or 6 cloves, chopped)
• 1/2 tsp. turmeric
• 1/4 to 1/2 tsp. cayenne pepper (I used 1/4 tsp...IMO, too much cayenne and the whole thing tastes like cayenne.)
• 2+1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. black pepper
• 2 Tbsp. vegetarian fish sauce or soy sauce (I used soy sauce)
• 2 Tbsp. oil for stir-frying
• optional: 3-4 Tbsp. coconut milk

Preparation:

• Heat up a wok or frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots (or onion) and garlic. Stir-fry 1 minute.
• Add all of the dry spices (except the pepper), plus whatever sauce you're using (fish, soy, or veg. fish sauce). Also add 1 Tbsp. water. Stir-fry together briefly.
• Add the chickpeas and continue stir-frying until they are covered with the spice mixture and are nice and hot (about 5 minutes). If they become too dry, another Tbsp. water.
• Remove from heat. Stir in the lemon juice, black pepper, and most of the fresh cilantro. If desired, also stir in 3-4 Tbsp. coconut milk.
• Do a taste-test. Adjust the salt level by adding a little more soy or fish sauce if not salty enough. If too salty, add another squeeze of lemon or lime juice. (I added more lemon juice)
• Top with any remaining cilantro and serve hot with rice. ENJOY!

I didn't use coconut milk because I didn't want to open an entire can just for 3 tablespoons and then have the milk go bad before I remembered to use it. But it would be easy enough to plan the next day's meal to include coconut milk, which is what I'll do next time. (coconut rice anyone?) I think coconut milk would be a perfect way to sweeten this just a little.

Anyway. Tasty and easy and cheap and pretty healthy, for an Internet recipe it was a nice surprise.

(Side note, now after reading the word "chickpea" over and over I can't get Nell's voice out of my head. "Chickapay")