A little simplification would be the first step toward rational living.
It does not get much simpler than this.
Chick peas and sweet potatoes cooked with fragrant spices.
Frugal – with huge nutritional bang for your buck.
If you are used to buying canned chickpeas, have a go with dried.
Soak them overnight and drain them in the morning. Put them in a pot and add enough water to cover them by a several inches.
Bring to a boil over high heat, then reduce to a simmer and cook for approximately one hour. It may take longer depending on the age of the peas. Do not add salt when you start cooking the chickpeas, as it can keep the peas from getting soft.
To test if they are done, take one chickpea out and try mashing it with a spoon. If it mashes easily, and there are no chunky hard bits, your peas are done.
If you want a bit of extra flavor, try adding a couple of sliced garlic cloves and a teaspoon of cumin to the cooking water. You can add a bit of salt during the last 10 minutes of cooking if you like.
2/3 – 3/4 of a cup of dried beans should give you about 2 cups of cooked beans. It’s just as easy to cook a whole package and store what you are not using in the freezer in 2 cup portions.
Most people are familiar with the larger, white ‘kabuli’ chickpeas, which are the ones you will find in cans at the grocery store and in salad bars.
There is also a smaller, darker ‘desi’ chickpea which you may find dried in some stores. Both types are great and can be cooked the same way.
Serve these curried chickpeas over brown rice cooked with a pinch of cinnamon and a handful of raisins. Stir in a handful of spinach at the end if you like that sort of thing.
Mix leftovers with some rice and chutney and wrap in a tortilla for a quick lunch the next day.
- 2 teaspoons vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons cumin*
- 1 teaspoon turmeric*
- 1/2 teaspoon cinnamon*
- 1/2 teaspoon ginger*
- 1/2 teaspoon coriander*
- 1/2 teaspoon paprika*
- 1/4 teaspoon ground pepper
- 1 teaspoon salt
- 2 cups cooked chick peas or 1 19 oz / 540 ml can
- 1 large sweet potato cut in 1/2 inch cubes
- 1 large can diced tomatoes 28 z / 796 ml
- Pinch of sugar
- *You can substitute 1-1/2 tablespoons of prepared curry powder instead of using these ingredients
Heat pan over medium heat and add oil.
Add onion and cook until soft. Add garlic and cook 1-2 minutes longer. Do not let onions and garlic brown.
Mix spices, pepper and salt together and add to pan. Cook for 1 minute, stirring to keep spices from burning.
Add chickpeas and coat with onion mixture. Add tomatoes, sweet potato and pinch of sugar.
Cook until sweet potatoes are tender - about 15 minutes.
Serve hot over rice.
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