I cook to please my family nearly everyday. I make them the breakfasts, lunches and dinners they love because I love them, and I want them to be happy. But some days… some days I need to cook for myself. And sometimes they eat what I make for myself and call me the next Julia Child. And sometimes they do not. Sometimes they complain and grimace over what I serve them… (sigh)
The other night I had a craving for something “exotic”. Coconut milk, warm Indian spices, ginger and garlic. Throw in some chickpeas and serve it over brown rice— yummm! This combo sounded absolutely perfect to me, like soul satisfying food. I was going to make it and who knows, maybe it would actually end up appealing to my family as well. Maybe they would discover that exotic was delicious. Maybe.
I’m happy to say that it was great (well my husband and I thought so anyway). The kids weren’t exactly on board with curried chickpeas, but ya know what? That was okay with me. Sometimes making a dish purely for my own enjoyment is gift enough.
Curried Coconut Chickpeas
This can be served as a side dish or a meatless meal. I often eat it with brown rice, but it’s also delicious with a couple of eggs the next morning or even over salad greens.
2 tbsp. olive oil
1 onion, diced
5 cloves of garlic, grated
1 tbsp. fresh ginger, grated
1 can of chickpeas, rinsed
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. Indian curry powder
1/2 tsp. garam masala
1/2 tsp. smoked paprika
1/2 tsp. salt
1 can lite coconut milk
cilantro, for garnish
brown rice, for serving
- Heat oil in a saucepan over medium heat. Saute onion, ginger and garlic for 8-10 minutes, until the onion is transparent.
- When the onion is ready add the spices and cook for another 2-3 minutes, until they become fragrant.
- Add the coconut milk and bring to simmering. Then add the chickpeas and allow to simmer for an additional 10 minutes or until sauce has thickened.
- When cooked allow to sit for 5 minutes before serving. Garnish with cilantro and serve over brown rice.
*adapted from vegan dad