Chickpea, Green Onion and Coconut Curry
Contributed by: Michael Abramson of M Vegetarian Recipes
You know the days... there's not a lot in the fridge, but you really want something good... and you want it fast. Serve with naan and/or scented basmati rice.
BTW - tried packaged naan from the grocery and they were pretty good! And - no ingredients on the list that I couldn't identify! The ones we tried were Tandoor Naan by Fabulous Flats.
Prepare rice if using.
- 1/3 Cup canola oil
- 1 Tbsp cumin seeds (Note: do not substitute ground cumin)
- 2 Cups onion - chopped
- 1 tsp salt
- 2 Tbsp serrano peppers - seeded and finely chopped (Note: jalapeno would also work)
- 4 Tbsp ginger - finely chopped
- 2 medium ripe tomatoes - rough 1/4" dice
- 3 Cups chickpeas - rinsed and drained (Note: canned are OK - but prepared-fresh-from-dried chickpeas are way better)
- 1-1/4 Cups coconut milk - stirred
- 6 green onions - cut in 1/4" pieces - both green and white parts
Heat oil in dutch oven or pot over medium high heat. When hot add cumin seeds and stir. When they start to sizzle (30-45 seconds), add onions and cook until browned - about 8-10 minutes.
Add tomatoes, ginger, salt and peppers and stir well. Stir regularly and cook for 6-8 minutes - until tomatoes are starting to "melt" and oil glistens on top.
Add chickpeas and coconut milk and bring to a boil. Stir regularly. When it reaches a boil, reduce heat to medium low and cover. Cook for 8-10 minutes. Stir every couple of minutes.
Add green onions and cook for 2 minutes more. Remove from heat and serve.