Curried Chickpea Stew

18 Jan


Chickpeas remind me of my mother.  She loves them. We all have a few ingredients, a handful of flavors that make us happy, that we return to again and again.  Ingredients that, in our mind,  never fall out of fashion or favor.  My grandmother has duck, my aunt has lemon, my mother has chickpeas.

This is another fast and healthy meal that makes great leftovers – big enough flavors to serve alone but it would also be a fantastic bed for pan-seared salmon or grilled steak.  Play with the veggies in this one, I just included what I had in the fridge – although the spinach is essential, there is something magical and velvety about spinach bathed in warm, fragrant spices.

I used Jamaican curry powder (Did I mention that the new grocery store in our neighborhood has a Jamaican foods sections!) You can use any curry powder that you have on hand or an internet search will turn up appropriate ratios of ingredients to put together a curry from scratch.

Curried Chickpea Stew

1 large yellow onion, diced

2 carrots sliced

2 celery ribs diced

2 cloves of garlic minced

2 bay leaves

2 cans chickpeas, drained and rinsed

2 yams, peeled and diced into 1 inch cubes

1 cup cherry tomatoes, halved

2 tablespoon curry powder

2 cups  stock, chicken or vegetable, reduced sodium

3 cups baby spinach, rinsed

2 scallions sliced thinly

2 tablespoons cilantro, sliced.

Salt and Pepper to Taste

Saute onions, celery and carrot in olive oil until the onions are translucent.  Add the chickpeas, tomatoes, yams, red pepper, garlic, bay leaves and curry powder.  Mix to coat evenly.  Add the stock and turn the heat to low. Let simmer for at least 30 minutes, or  until liquid has reduced and thickened.  Taste and adjust seasoning.  Mix in spinach, scallions and herbs.  Cook for 2 minutes longer, or until the spinach has wilted.



One Response to “Curried Chickpea Stew”


  1. Malted Chocolate Buttercream « Heavy Cake - January 19, 2012

    […] post from earlier today.  My Mom has been marching around my mind lately, in addition to adoring chickpeas, she love, love, loves chocolate malt balls.  I should just call this recipe Lori’s […]

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