Before going veg, I was basically hopeless in the kitchen, I could do the basics and thats about it. Which meant that I relied far too much on pre-made or packaged meals. I thought that real cooking was either difficult or too time consuming. How wrong was I?
When I went veg, I had to rely on myself a bit more and became much more adventurous in the kitchen. I also watched a ton of food shows to gather inspiration skills and knowledge about flavors, spices and food combinations. This was the beginning of a much healthier and happier relationship with food.
Now the kitchen in my sanctuary, my therapeutic space where anything is possible and failure just another adventure. Plus, I get to eat it. Win-win.
This recipe is warm, comfort in a plate. It's easy and cheap to make, which makes it a staple and a go-to for me for all occasions, from a mid-week dinner to feeding a group of 12 people. I'm pretty sure the price on this one comes out to less than 10$ for a family portion, or two hearty appetites such as ours.
Chickpea Curry
Note: I made the tomato sauce from scratch here, but for an even quicker meal you can use store bought tomato sauce or thicken the sauce with sun-dried tomatoes in the blender to reduce cooking time.
Ingredients:
- 3 large tomatoes, chopped.
- 2 tbsp ginger, chopped.
Blend the tomatoes and ginger until smooth.
- 1 large onion, chopped.
- 2 large red peppers, chopped.
- 1 lb mushrooms sliced
- 1 large can chickpeas.
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- Cayenne pepper, to taste.
- S/P, to taste.
In a large sauce pan, cook onions with a bit of water for 2-3 minutes, then add all other veggies and spices. Cook until fragrant, about 2 minutes.
Add tomato sauce and cook until sauce has thickened to desired consistency. Add chickpeas and warm throughout.
Serve over rice or quinoa.
Enjoy!!
