Tag: chickpea recipe

Food + Drink

Lemon/Ginger Chickpea Curry  

Indian Lemon/Ginger Chickpea Curry.

After going to the Planted Expo event here in Vancouver over the weekend I thought it would be a good idea to post my favourite vegetarian recipe.

This is a hand me down family recipe from a woman in India given to a friend of a friend and finally handed down to me.  You won’t find this in any Indian Restaurant because it takes too long to cook.  I like to keep things fairly simple these days but the extra effort is well worth the end result.

It takes some time to prepare it all, but once everything is in the pot you’ll find it most flavourful.  Not only is it super delicious but it’s healthy too.  A win-win for those who love Indian curry.

Follow these steps:

Soak 3 cups of organic dried chickpeas in water overnight (some of the water will absorb – the rest you use in the recipe).  Put some fresh peeled ginger in with the water for flavour.

Preparing the sliced ginger and carrots (thin + lengthwise)

Two carrots, one mesh packet of ginger, 4 Tbsp of toasted sesame oil, for spices use 1 ½ teaspoons each of dried turmeric + ground cumin.

Sprinkling of cinnamon.

Squeeze 4 organic lemons (including pulp)

You can add fresh green chillies if you wish (fry them with the ginger).

Get the oil hot then fry the spices in the oil first for a few minutes then fry the sliced ginger strips until they get a bit crispy – about 5 minutes.  Then add half of the sliced carrots.  Cook a few minutes more, then add the chickpeas with soak water.

ginger strips in oil

Cook over a boiling consistency for at least half an hour.  The water has to reduce.  When the water boils down you add the rest of the carrots until they’re cooked.  You have to watch the dish so that the water doesn’t boil down too much so that you’re left with a nice tangy gravy.

When the chickpea curry is thickened but not boiled down all the way you can add the lemon juice.  You put it in last because the lemon juice should not over cook.  It’s to add flavour.

The end result should have a gravy like consistency. 

Serve in bowls and add a sprinkling of pink Himalayan salt.  Leftovers (if there’s any left) are always yummy.

Cooking Photos: d. king

Add garnish if you like.  Serve with rice if you want but it’s a satisfying dish on its own.

ENJOY!

Food + Drink, Girl Who Would be King

Super Food: Moroccan Chickpea Quinoa Salad

Sweet meets Savory

This healthy & hearty salad made in one pot is hard to beat. It takes maybe 30 minutes to prepare and it’s a delicious vegetarian meal packed with protein which comes in handy for lunch. Non-vegetarians can enjoy it for dinner served as a side along roast chicken or fish. 

INGREDIENTS

  • ½ tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 1 teaspoon ground turmeric
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 cup uncooked quinoa
  • 2 cups vegetarian broth (or water)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ⅔ cup dried cranberries
  • ⅓ cup finely diced flat leaf parsley
  • ½ cup sliced toasted almonds

INSTRUCTIONS

  1. Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.
  2. Next add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
  3. Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.
  4. To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.

Quinoa: with 8 grams per cup, this gluten-free seed-like grain is a fantastic source of protein, magnesium, antioxidants, and fiber.

Recipe & Photo: ambitiouskitchen.com