Hello friends! Today I am writing down the recipe that I made for my husband and I last week. When recipes turn out well I like to share them with you. When they don’t turn out well, we still eat them, but I don’t share them! Well you might know that I have always been a fan of one pot wonders, for a variety of reasons. First reason is the cleanup is so easy. You see I love to cook, but I don’t love to cleanup!
Call me lazy, call me crazy, or just keep it simple and say the Lady cooked the meal, now give her a break!
I have been really wanting to make Chickpea curry and I have even been reading a lot of recipes on how to make this healthy vegan dish. However I was feeling a little intimated about the sauce as I have never cooked an authentic Indian meal. So I decided to tip-toe into this recipe and cheat just a little by using a store purchased sauce. This recipe all begins with a can of rinsed chickpeas and this wonderful Tikka Masala simmer sauce.
From this point forward I added some of our favorite vegetables.
I can hardly wait until our garden is filled with tomatoes, peppers and squash, but for now they come from the market.
Did you know chickpeas are a great source of protein. If totally vegetarian isn’t your cup-of-tea add some chicken to this dish, I know it’ll be delicious.
- 1 can chickpeas drained and rinsed (or around 2 cup cooked chickpeas)
- 1 sweet medium onion finely diced
- 4 Roma tomatoes finely diced
- 1 cup carrots sliced
- ½ cup celery sliced
- ½ cup red pepper diced
- 1 jalapeno pepper seeded and sliced
- ½ cup vegetable stock (or water)
- 1 cup coconut milk
- ½ jar Tikka Sauce
- 2-3 cloves garlic minced
- salt and pepper
- 2-3 tsp. olive oil or coconut oil
- one lime cut into wedges (optional for serving)
- Heat oil in pan over medium heat. Add minced garlic until fragrant for about 30 sec.
- Then add onion and saute until translucent for about 2-3 min
- Add diced tomatoes and cook until it gives a sauce like consistency (4-5 min approx.)
- Add carrots, celery, squash, and peppers,vegetable stock, chickpeas, Tikka sauce, coconut milk and bring the mixture to a boil.
- Season with salt and pepper and, simmer covered for 10-12 min or until all raw taste from spices disappear.
- Finally, garnish with chopped cilantro and serve warm with cooked rice or flatbread.
Thank you for joining me in my cooking adventures. Up next this week…a craft.
As always thank you!