Curried Chickpeas

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             FOOD FUNNY
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Here's another bit of undeniable insight from Rosemary Zwick:
 
The hardness of the butter is proportional to the softness of the bread.

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             TODAY'S RECIPE
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We need to pay attention to our consumption of protein when we remove
meat from the diet, and my favorite way to do that is with chickpeas and other legumes.

Curried Chickpeas

3 Tbs (45 ml) butter or vegetable oil
2 tsp (10 ml) cumin seeds
1 Tbs (15 ml) finely chopped ginger
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) curry powder
1 cup (250 ml) vegetable or chicken stock, or water
2 15-oz (425 g each) cans chickpeas (garbanzos), rinsed and drained
1 sweet potato, peeled and cut into 1/2-inch (1 cm) dice
2 cups (500 ml) cauliflower florets
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 cup (250 ml) plain yogurt
Chopped roasted cashews or peanuts for garnish
Chopped cilantro (coriander leaves) for garnish

Heat the butter in a large skillet over moderate heat and saute the
cumin seeds until fragrant, about 30 seconds. Add the ginger and garlic
and cook for about 30 seconds. Stir in the curry powder and cook for 30
seconds. Add the stock, chickpeas, sweet potato, cauliflower, salt,
pepper, and optional cayenne and simmer covered until the vegetables are
tender, about 10 minutes. Remove from the heat and stir in the yogurt.
Garnish with chopped nuts and cilantro.
Serves 4 to 6.
Received on Tue Feb 5 20:27:13 2008