Monday, July 28, 2014

Curried Chickpeas

In a rush? Want a big batch of Indian food to last you a week of lunches (and more?) This is the simple fast recipe for you! Obviously you can swap out with fresh tomatoes, from-dry chick peas, make your own vindaloo paste, and all sorts of optional garnishes (cilantro?) But here's the quick and dirty version (provided to me by my new Canadian lover boy : ) They make 'em cultured up there)

Curried Chickpeas
from Raymond
serves 16
cook time: 8 - 12 hours

2 - 28 oz. cans diced tomatoes (doesn't matter if flavored or not)
4 - 15.5 oz. cans chickpeas
3-4 large onions, diced
1 jar Vindaloo PASTE
2 Tbs. garam masala
~4 oz. beer
optional: raita and cilantro, to garnish

1. Drain and rinse chick peas.
2. Combine all ingredients in a large crock pot on high heat, and stir well to combine.
3. Add beer until just covering tops of all chunky ingredients.
4. Cook on high for 4 hours or so, then set to low for 4-8 hours (I usually just do overnight)
5. Eat chick peas for a week or freeze and store some. Serve over basmati rice.

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