I’m not a fan of chickpeas, lentils split peas and their ilk. I’ll admit that right up front. I’d like to love them and have jars of dried legumes cluttering up my kitchen; testament to my good intentions.
Then. A few weeks ago my dad’s wife, Shaz, cooked us one of the most delicious curries I’ve ever tasted. A chickpea curry!
So we’ve enthusiastically embraced the chickpea concept and here is tonight’s effort:
I sort of followed this recipe, but subbed in silverbeet instead of mushrooms and I forgot the coconut milk and fresh coriander (baby brain!).
I also added about 1/2tsp each of Keens curry powder and turmeric.
Jasper loves to help out in the kitchen 🙂
ALWAYS good to know a good recipe – especially when it involves not so popular food items. I have a magic apricot chickpeas (meat) one I will copy and give to you. A GREAT favourite here. We usually make double and freeze half for “those days”.
My Hobo hates peas and beans but with some clever cooking he now enjoyed chickpeas, mung beans and certain lentils. Besides a curry, I like to sub pew pew lentils for minced meat for pasta dishes and chuck a handful of legumes in any soup or stew. I find that as long as I don’t put in too many that most of the time they go un-notices. I really loves useing grains in the same way. We love buck wheat, millet, barley and kibbled rye =)