Chickpea Curry

Esther Nafziger

La Junta, CO

Makes 8-10 servings

Prep. Time: 25 minutes

Cooking Time: 30 minutes

img

2 Tbsp. oil

1 onion, diced

3 cloves garlic, minced

1-3 cups julienned carrots

1 tsp. ground ginger

1 small yellow squash, sliced

1 small zucchini, sliced

1 cup broccoli florets

½ cup frozen peas

2 Tbsp. Thai curry powder or paste

1 tsp. salt

1 large tomato, diced

15-oz. can coconut milk

2 15-oz. cans chickpeas (garbanzo beans), rinsed and drained

3 hot chilies, optional

hot rice

  1. Sauté the onions, garlic and ginger together in the oil in the bottom of a large pan.
  2. When the onion is just starting to get soft, add the carrots.
  3. A few minutes later, add yellow squash, zucchini, broccoli and peas. Sauté until soft.
  4. Add the curry powder and salt. Stir for about one minute or until the curry powder is fragrant. Add tomato and stir.
  5. Add the coconut milk and chickpeas. Bring to a gentle simmer.
  6. Add chilies, if using. Simmer for 5-10 minutes or until flavors are blended and vegetables are done.
  7. Serve over rice.

Variation:

Cut carrots in slices if you don’t have time to julienne. Also, use what vegetables you have on hand or what’s in season.