If there is one thing that is not found very often around these parts, it’s curry. We have gravy. We have butter. We don’t have much curry.
Amy helped me open my eyes..
This frozen meal also helped me learn about garbanzo beans. Again, round here, BBQ beans? Sure. Pinto beans? Alright! Garbanzo beans? What’s that? Ewwww….
But not anyyyy moooooooreee….
This Chickpea Stew was based out of my new Eat Clean cookbook. I am really happy with this one. It will become a standard around here.
- 1 can of chickpeas (garbanzo beans)
- 4 tbsp olive oil
- 3 tbsp rosemary
- 1 tsp turmeric
- 2 tsp curry powder
- 1 yellow onion, peeled and chopped
- 3 carrots, peeled and cut into chunks
- 3 small potatoes
- 4 stalks celery
- 4 cloves garlic, minced
- 1/4 cup raisins, soaked in hot water
opt. 1 bell pepper, diced
opt. 1 cup leftover dark beer
Blend up have the chickpeas in a food processor or blender with 2 tbsp of the oil and liquid from the soaked raisins. add rosemary, turmeric and curry powder. Blend till smooth.
Heat up other 2 tbsp oil and cook onions and bell pepper till soft. Add remaining veggies and cook, stirring continuously. Add water to cover. Add rest of ingredients, cover, and cook about 30 minutes or veggies are tender. Salt/pepper to taste.
Serve over brown rice and enjoy.