Tuesday, November 18, 2008

Chickpea Curry with Yogurt

First of all, this is a really ugly dish so I apologize. Second, I wouldn't really classify it as a curry. It's more of like a spiced chickpea stew type thing. It's flavorful but not spicy-hot, and the yogurt gives it a nice tangy taste. It was yummy with some fresh naan from Whole Foods. We decided that it wasn't great so we wouldn't make it again, but it made for a nice, if ugly, dinner.

Note: I didn't have whole cardamom or cumin seeds, so I just used the ground versions I had. I also didn't have cilantro. And we used fat-free Greek yogurt instead of the whole-milk yogurt the recipe called for.

ugly

Chickpea Curry with Yogurt
Cooking Light, April 2005

Whole milk yogurt contributes a silky, creamy texture to this mild vegetarian stew from India. Serve with steamed or sautéed spinach and Indian bread. Replicate naan, the Indian flatbread, by cooking flour tortillas in a grill pan or cast-iron skillet until blackened in spots. The cinnamon sticks and bay leaves are removed before the dish is served, but the cardamom pods are more difficult to fish out. Be careful as you eat not to bite into one.

2 teaspoons peanut oil
2 teaspoons cumin seeds
1 teaspoon coriander seeds
6 cardamom pods
2 bay leaves
2 (3-inch) cinnamon sticks
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons garam masala
1 cup water
1/2 cup chopped plum tomato (about 1 large)
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 cup plain whole milk yogurt
1/2 cup chopped fresh cilantro

Heat oil in a large nonstick skillet over medium heat. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. Add onion, and cook for 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in garam masala, and cook 10 seconds, stirring constantly. Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer. Cook 5 minutes, stirring occasionally. Remove from heat; discard cinnamon sticks and bay leaves. Stir in yogurt and cilantro.

Yield: 4 servings

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