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Tuesday, 31 July 2012

Curry Chickpea Side Dish (garbanzo beans)

Recipe Title:  Curry Chickpea Side Dish (garbanzo beans)

Original Recipe By: Jennifer Kelly

Recorded and adapted by: Miriam Borys

Yield: 8 servings
3 cans (640ml) chick peas
4 shallots or 1 large onion– chopped
1/4 cup olive oil or coconut oil
2 tbsp. curry powder
1 tsp. cumin
4 cloves garlic
2-3 cups diced mushrooms
Cracked pepper & salt to taste.

Drain and rinse chick peas and set aside.
In a large sauté pan sauté shallots or onion, mushrooms and garlic in oil.
Add chick peas, curry, & cumin and continue to sauté until all peas are coated and the seasonings are infused. Approximately 15 minutes.
Serve hot.

at the end of the cooking time add 1/2 cup of coconut milk. Reduce by half and add 1 cup of fresh green peas or thawed frozen peas.

Other options suggested by Jennifer
diced red pepper added to the onion portion to sauté or
shredded cauliflower added with chick peas, or
fresh spinach added near the end, or
or green onion as a garnish.

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