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Author Topic: Curried Chickpea Stew  (Read 459 times)

Ben

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Curried Chickpea Stew
« on: February 28, 2021, 08:37:26 AM »

This is another Epoch Times recipe I want to try. While I'm generally a meat eater, I'm not opposed to vegetarian meals and would like to actually eat more non-meat meals, but I always have trouble finding something vegetarian that both tastes good and is also filling. This might fit the bill. I will make this next weekend and report back.

https://www.theepochtimes.com/a-stew-that-satisfies-no-meat-necessary_3697610.html

This double-batch recipe makes one meal for tonight and one to freeze for up to a month.

Curried Chickpea Stew
Active Time: 30 minutes
Total Time: 55 minutes

Serves 8

1 10-ounce package prewashed spinach or other sturdy greens
3 tablespoons water, divided
1 1/2 tablespoons canola oil
1 large onion, chopped
1 2-inch piece fresh ginger, peeled and minced
1/2 small jalapeņo pepper, seeded and finely chopped
3 cloves garlic, minced
1 tablespoon curry powder
3 medium carrots, peeled and thinly sliced
1/2 medium head cauliflower, broken into bite-size florets (3 cups)
2 (15-ounce) cans low-sodium chickpeas, rinsed
2 (14-ounce) cans no-salt-added diced tomatoes, drained
1/2 cup fat-free half-and-half
1/3 cup light coconut milk
Place spinach (or other greens) in a microwave-safe dish; add 1 tablespoon water and cover. Microwave on high, stirring occasionally, until just wilted, 1 to 2 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze out any excess water. Coarsely chop and set aside.

Heat oil in a large nonstick skillet with high sides or a Dutch oven. Add onion and cook, stirring, until translucent, about 8 minutes. Add ginger, jalapeņo, garlic, and curry powder; cook, stirring, for 30 seconds. Add carrots and 2 tablespoons water; cover and cook, stirring occasionally, until the carrots have softened, about 10 minutes (add more water if the mixture becomes dry). Add cauliflower; cover and cook, stirring occasionally, until barely tender-crisp, 5 to 10 minutes more.

Stir in chickpeas, tomatoes, half-and-half, and coconut milk. Bring to just below boiling. Reduce heat to low and simmer uncovered, stirring occasionally, for 15 minutes. Stir in the reserved spinach (or greens) and heat through.

Transfer half of the mixture (about 5 cups) to a 1 1/2-quart freezer container; label and freeze for up to one month. Serve the remaining half at once, or refrigerate for up to three days.

To cook from frozen: Thaw overnight in the refrigerator, then microwave on high until heated through, 4 to 5 minutes. You can also reheat the stew in a saucepan until bubbling; add a little water, if needed, to prevent sticking.

Recipe nutrition per serving: 248 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 38 g, Fiber: 10 g, Total Sugars: 6 g, Protein: 11 g, Sodium: 309 mg, Potassium: 587 mg, Iron: 3 mg, Folate: 144 mcg, Calcium: 137 mg, Vitamin A: 7766 IU, Vitamin C: 50 mg.
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MillCreek

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Re: Curried Chickpea Stew
« Reply #1 on: February 28, 2021, 09:25:45 AM »

^^^That looks good.  I would probably think about also tossing in at least a tablespoon of garam masala.
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K Frame

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Re: Curried Chickpea Stew
« Reply #2 on: February 28, 2021, 09:36:29 AM »

Yum. Need to try this one. I posted a recipe here a few weeks ago for a chickpea soup, but I think that was blended and smooth.
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Ron

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Re: Curried Chickpea Stew
« Reply #3 on: February 28, 2021, 10:14:13 AM »

^^^That looks good.  I would probably think about also tossing in at least a tablespoon of garam masala.

Is there a brand of garam masala that is considered the best?

I looked it up and it has a lot of spices I like.
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MillCreek

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Re: Curried Chickpea Stew
« Reply #4 on: February 28, 2021, 01:17:31 PM »

^^^My two favorite brands are Rani garam masala and McCormick. I buy Rani from Amazon since the McCormick is hard to find locally.

https://ranibrand.com/products/rani-garam-masala-parent-1
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MillCreek
Snohomish County, WA  USA


Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
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Fly320s

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Re: Curried Chickpea Stew
« Reply #5 on: February 28, 2021, 05:30:05 PM »

This is another Epoch Times recipe I want to try. While I'm generally a meat eater, I'm not opposed to vegetarian meals and would like to actually eat more non-meat meals, but I always have trouble finding something vegetarian that both tastes good and is also filling.

Have you tried a basic rice and beans bowl?  That is our go-to veggie meal.  We make ours Tex-Mex style, but you could easily make it any way you want.  It is basically a taco bowl without the meat.  I find it very filling and satisfying.
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Ben

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Re: Curried Chickpea Stew
« Reply #6 on: February 28, 2021, 05:59:09 PM »

Have you tried a basic rice and beans bowl?  That is our go-to veggie meal.  We make ours Tex-Mex style, but you could easily make it any way you want.  It is basically a taco bowl without the meat.  I find it very filling and satisfying.

What is texmex style? Rice and beans itself is kinda bland to me, but I'd be up for spicing it up some.
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Fly320s

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Re: Curried Chickpea Stew
« Reply #7 on: March 04, 2021, 09:11:21 AM »

What is texmex style? Rice and beans itself is kinda bland to me, but I'd be up for spicing it up some.

Rice and beans is the base.  Use Mexican rice, from a box if you want, and seasoned beans. Top that with diced bell peppers, diced jalapeno, tomatoes, cilantro, cheese, salsa, sour cream, etc.  Basically, whatever you like in a burrito works here. 

For added flavor, cook the rice in a broth such as chicken stock, instead of water. Or veggie stock.  Stir in some cumin and other spices near the end if you are using white rice.
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K Frame

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Re: Curried Chickpea Stew
« Reply #8 on: March 04, 2021, 09:55:00 AM »

I got my garam masala from Penzy's a few months before they went all woke and insulting with the owner's little melt down about Trump voters. I sent them a message telling them to remove me from their mailing lists and I've not purchased anything from them since.

Good garam masala, though.

I figure next time I need some I'll visit one of the Indian or Pakistani grocery stores here in NoVa.
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zxcvbob

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Re: Curried Chickpea Stew
« Reply #9 on: March 04, 2021, 10:36:26 AM »

I had not heard of the Penzey's rant.  Thanks for the heads-up.  My wife and I buy a lot of spices from Penzey's; or at least we used to.  I guess we are not on his mailing list.  Won't be buying from them again. (but I'm not going to throw the spices out, they are already paid for)
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Ben

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Re: Curried Chickpea Stew
« Reply #10 on: March 04, 2021, 10:51:23 AM »

^^^My two favorite brands are Rani garam masala and McCormick. I buy Rani from Amazon since the McCormick is hard to find locally.

https://ranibrand.com/products/rani-garam-masala-parent-1

I just bought the Rami from Amazon for delivery tomorrow. Normally I like to try a new recipe without any add-ins, but this sounds good. I'll need to make an hour drive to the Albertsons flagship store for some of the other ingredients to make it this weekend.
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Ben

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Re: Curried Chickpea Stew
« Reply #11 on: March 14, 2021, 03:36:30 PM »

Just finished eating this.  I thought it was really good, especially for a vegetarian dish. I took Millcreek's advice on the garam masala, but otherwise stuck to the recipe. If I were to change anything, it would be maybe spicing it up more.  I say maybe, because I'm still dealing with the post-covid loss of smell*

It was accompanied by fresh baked bread and a new wine I tried, Desert Wind out of Washington. I saw the wine at Costco, with no reviews, but it just sounded good, and it was very good. I'm going to grab a couple more bottles the next time I'm at the Costco.

Further, and a tangent, while collecting ingredients, I discovered the Albertson's flagship store, around an hour from the house. Wow. It's over 100,000 sq ft and just has an amazing selection of stuff. Farmer's market quality assortment of vegetables and fruit, including uncommon stuff. Their wine and beer section is nearly the size of a Bevmo, and includes a climate controlled wine area where they sell $3000 bottles of wine. Hundreds of cheeses. Custom butcher shop. I'll be going here at least once a month when I'm in the area to pick up quality groceries and maybe some deli stuff to go. I got some roasted brussel sprouts when I was there and they were amazing.


* Stupid covid. I couldn't tell if the recipe was lacking in spices or if I just wasn't tasting them. Every once in a while, I'd get a "ghost" scent of the curry, but somehow, I think I was missing out on some flavors. The good part about the covid "no smell" is that I chopped up a whole onion without crying like a little girl because somehow my brain didn't process that odor. On the other hand, when  I chopped up the Jalapeno, I learned what it's like to walk into a room with an odorless poison atmosphere. I was minding my business chopping the jalepeno when my throat suddenly seized up. Really weird - no problem with the onion, but even though I couldn't detect the jalepeno "hotness", it still got to me.
"I'm a foolish old man that has been drawn into a wild goose chase by a harpy in trousers and a nincompoop."