Chicken and Chickpea Curry
It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!
The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.
Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.
This recipe was modified from “The Real Food Dieticians.”
#GlobalApron - Week 24. Chickpeas and Tomatoes
#Dinner #Savory #Meat #Dairy-Free #Vegetables
Chicken and Chickpea Curry
It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!
The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.
Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.
This recipe was modified from “The Real Food Dieticians.”
#GlobalApron - Week 24. Chickpeas and Tomatoes
#Dinner #Savory #Meat #Dairy-Free #Vegetables
Cooking Instructions
- 1
Gather the ingredients.
- 2
Cut the chicken into bite-sized pieces. Toss the pieces well with 2 teaspoons baking soda. Cover, and place in the fridge for 30 minutes while you prepare the other ingredients.
- 3
Chop the onion, red bell pepper, and sweet potato, and set them aside.
- 4
Mince the garlic (or pass it through a garlic press). Grate or finally mince the ginger.
- 5
Combine the spices in a small bowl and mix to combine them. Separately combine the garlic and grated ginger in a second small bowl.
- 6
Heat 1 Tablespoon oil over medium heat in a large pot. Add the onion and red bell pepper, and sauté until softened (3 to 5 minutes).
- 7
Add the tomato paste and dry spices, then cook for 2 minutes while stirring constantly.
Your house will smell amazing at this point 😋
- 8
Add the garlic and ginger, and continue to cook and stir for 1 minute.
- 9
Drain and rinse the chickpeas. Add them to the pot, along with the tomatoes, coconut milk, and sweet potato. Stir well, cover, and bring to a boil. Reduce heat and simmer for 15 minutes.
- 10
Meanwhile, rinse the chicken with water, drain well, and pat dry. Season with 1/2 teaspoon salt and a few grinds of black pepper.
- 11
Heat a few teaspoons of oil over medium heat. Brown the chicken in batches. Transfer the cooked chicken to a clean bowl and continue until all the chicken is cooked.
- 12
Add the frozen cauliflower to the pot, stir, cover, return to a simmer, and cook for an additional 8 minutes.
- 13
Once the chicken is done, transfer it to the pot, and continue cooking it along with the cauliflower.
- 14
This step is optional, but will add a little extra creaminess and will help to balance the spices.
Measure 1/2 cup yogurt into a bowl. Add a couple of scoops of liquid from the cooking pot and stir well. Then, pour this back into the pot.
Mixing it in this way will prevent the yogurt from curdling or separating when it’s added.
- 15
Add the spinach to the pot, stir, cover, and cook for a minute or two until it wilts.
Taste and adjust seasonings as needed.
- 16
Serve over rice, and garnish with cilantro and/or a bit of lime juice, if you like!
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