Recommended from a friend: "this meal is healthy, cheap, fairly quick, and flavorful. It can also easily be modified to be gluten free and/or dairy-free, making it a good one to cook for families who have food restrictions. Sometimes I actually use dried chickpeas and fresh vegetables, but canned chickpeas and frozen veggies work well, too."
Serves 4. Can be served over rice, or, with additional broth, it can be eaten as a stew-like meal. Works well as a topping for Snow on a Mountain.
- 1/4 cup vegetable oil
- 2 teaspoons cumin seeds (ground cumin works, too)
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons curry powder
- 1 3/4 cups cooked chickpeas
- 2 cups 1/2 inch cubes peeled sweet potatoes
- 2 cups cauliflower florets
- 1 cup 1-inch green bean pieces
- 1 cup chicken stock
- 1/2 to 1 teaspoon salt
- Ground black pepper to taste
- 1 cup yogurt (substitute coconut yogurt if making dairy-free recipe)
- 2 tablespoons all-purpose flour (substitute cornstarch if making gluten-free recipe)
- 1 tablespoon finely chopped fresh jalapeno peppers
- 2 tablespoons shredded dried coconut, sweetened or unsweetened
- 1/4 cup chopped roasted, unsalted cashews or peanuts
In a large skillet, heat the oil and cumin until sizzling. Add the ginger and garlic, stirring over low heat for 1 minute. Do not brown.
Stir in the curry powder and cook for one minute. Then stir in the chickpeas, vegetables, chicken stock, salt, and pepper. Cover and cook over medium heat until the vegetables are tender. Stir together the yogurt and flour. Slowly add this to the vegetables. If using jalapenos, add these now, too. Cook over low heat until heated and slightly thickened, taking care not to boil. 1/4If adding coconut and/or nuts, toast these and sprinkle on top.
(From The Joy of Cooking, via Nancy Brenneman)