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HGK Chickpea Tomato Stew

by Ben on November 14th, 2011

A wonderfully simple dish that was made during one of the Happy Girl Kitchen canning workshops.


Curry Rice

  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 tsp. mustard seeds
  • olive oil
  • 1 c. rice
  • 2 c. water
  • small handful raisins (or currents or chopped dates)
  • honeyed oranges, chopped
  1. Heat olive oil in a skillet.
  2. When oil is hot, toss in spices and toast briefly, then add rice, stirring over medium heat for about 5 minutes.
  3. Add the water, bring to a boil,
  4. then cover and reduce heat to cook the rice for 10 minutes on low.
  5. Toss in the raisins and chopped oranges and check the water level – if it’s really wet, leave the lid off and turn the heat up to complete cooking; if the water level is fine, cover and continue to cook another 5 minutes, covered.
  6. Remove from heat and let stand for a few minutes before fluffing with a fork.
  7. Adjust for seasonings, adding salt and pepper, if needed.

Should make enough for 2 servings as a main or 4 as a side dish.

Chickpeas

  1. I think she used dried chickpeas for this one, which is a whole process.  Traditionally, dried beans are soaked overnight in fresh water.
  2. They are then drained and put into a pot with plenty of unsalted water and cooked until tender.  I’ve heard of good results using a crock pot on low.  Got to make sure that there is enough water in the pot and to refrain from salting.  If you want to skip ahead, you can use canned chickpeas.  Either way, once you have the tender chickpeas, then you proceed with the recipe.
  • Chickpeas
  • Cumin
  • Olive Oil
  • Good quality canned tomatoes
  1. Cook chickpeas until tender, or used canned peas.
  2. When chickpeas are almost ready, toast some cumin in olive oil and stir in the chickpeas.
  3. Add canned tomatoes (diced would be good – I like Muir Glen fire roasted) and
  4. cook until happy (about 20-30 mins).
  5. Salt to taste.

From → Veggie Goodness

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