Curried Chickpea Stew
This past weekend, Joe and I ventured down to my old college for my 5th College Reunion. I had an amazing time seeing friends from college and it was great seeing how far some of them have come, both in their personal and professional lives. While the path I’m on is not the one I planned out while I was in college I am glad it’s the path I’m on, even if I don’t use my degree every day. I also think that many of the experiences I had in college are what allow me to succeed at the job that I do, there isn’t much of a difference between dealing with crazy frat boy and crazy gov’t people. I’ve also grown appreciative of all the research I did for my Biology degree, very useful for hunting down recipes and for planning various events. I guess this all goes to show that while things don’t always go to plan they do eventually work out one way or another.
This recipe also falls into the category of eventually working out and has gone thru many evolutions. The first time I tried doing something with chickpeas and curry was after suffering a horrible allergy attack from eating Chana Masala. I wanted to find something with that taste but without all the lemon. This essentially became the base for my chickpea stew, however I always knew that it was missing something. Fast forward many years later and I found a recipe for something called Captain Stew. I married the two recipes and this was the end result, YUMMY!
1 tbsp veg. oil
2 cups onion, chopped
1 1/2 tbsp Garam Marsala
4 garlic cloves, minced
1 1/2 cups carrot, diced
2 can chickpeas, rinsed and drained
1 can fire-roasted diced tomatoes
1 cup veg. stock
1 1/2 cups water
1. Heat a large dutch oven over medium high heat. Add the oil and fully coat the pan. Add the onions, and cook 5 minutes then add the Garam Marsala along with the garlic. Stir well.
2. Add the water, stock, carrots, chickpeas, and tomatoes. Bring to a boil and then reduce heat and cover. Simmer for 20minutes. Serve in bowls and top with greek yogurt (optional). This can also be served over brown rice or with some crusty bread.