This curried chickpea stew is full of great flavor from all of the warm Indian spices it’s infused with!
Give a man a curry and you feed him for a day.
Teach a man how to make curry powder…
…and you no longer have to listen to him complain about how expensive takeout is and how he would really love to cook but ALL THOSE SPICES.
Who has the time/money/space for them?!?
That’s probably the most common complaint I hear about my recipes. “I would love to make them but…I didn’t have x, y and z.”
Where x=cumin, y=cardamom, and z=everything else. (Foodie algebra. Love it.)
Curries are usually the worst of the complicated spice mix culprits, but a little known fact about them is that so long as you have one good quality curry powder, you can just ignore all of the spices in the recipe instructions and add to taste. And if you make the curry powder yourself, it’s totally customizable.
Don’t like cloves? Forget em. Crave heat? Double up on the cayenne. Play god with your spice mix. It’s all in your hands.
I’m kind of a hypocrite in that I usually buy my curry powder from my favorite Indian spice shop (and they have no idea who I am or that I’m writing about them…I just can’t live without them) but for the purposes of this month’s Recipe Redux challenge, which was to come up with some crazy cool DIY mix of some kind, I decided to make my own using the ingredient list on the curry powder I normally buy as a guide.
Curry success all in one spice mixed up bowl. And then strewn over a pot of chickpea stew to make a warm, rich spicy cold-weather-perfect bowl of something that is just good. And good for you.
Perfect for infusing a little bit of health into the dinners leading up to and in-between holidays this year. And I’m sure we could all use a little bit more of that.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 cup jasmine rice
- ½ tsp ground turmeric
- 3 cardamom pods, crushed
- 1 (3-inch) cinnamon stick
- 1 garlic clove, minced
- 2 cups water
- 1 bay leaf
- 1 tbsp olive oil
- 2 onions, chopped
- 1 tbsp Madras curry powder OR 1 tsp cumin, 1 tsp ginger, 1 tsp coriander, ¾ tsp turmeric, ¼ tsp cayenne pepper
- 4 garlic cloves, minced
- 2½ cups water
- 2 cups diced carrots
- ¼ tsp salt
- 2 cups cooked chickpeas
- 14 oz canned fire-roasted diced tomatoes
- ¼ cup fresh cilantro, minced
- For the pilaf, heat a large skillet over medium heat. Add olive oil, swirling to coat the pan. Add the onion and cook until golden, about 5 minutes, stirring frequently. Stir in the rice, turmeric, cardamom pods, cinnamon stick and garlic, cooking one minute, stirring constantly. Add in the water and the bay leaf. Bring to a boil and then cover, lowering the heat, and simmering for 15-20 minutes, or until water has evaporated. Let stand for 5 minutes, covered. Remove cardamom pods, cinnamon stick and bay leaves before serving.
- For the stew, heat a large pot over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onion and saute until golden, about 5 minutes. Add in the curry powder or individual spices, if using. Cook for 1 minute, stirring constantly. Add in the water, carrot, salt, chickpeas and tomatoes. Bring to a boil and then cover, lower heat, and simmer for 20 minutes. Serve over rice, garnished with cilantro.
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 tsp ground turmeric
- 1½ tsp ground ginger
- ¾ tsp ground cinnamon
- ¾ tsp ground cardamom
- ¾ tsp ground cayenne
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- Mix spices together. Store in an airtight container.