Curried Chick Peas

Happy New Year!

Post Christmas season and early in the new year, like so many others, leaves me feeling full of heavy foods and lean in the wallet.  Also, on the last day off before getting back into the swing of things again meant that I wasn’t in the mood to go out.  What’s in the pantry? 

I soaked some chick peas this morning before I went to church.  I didn’t really have a plan.  Even when I got home and simmered them until they’re fully cooked I didn’t have a plan.  A quick internet search gave me some good ideas.  This recipe is so easy and delicious and filling.  Also, I have leftovers to bring for lunch this week.  Always a bonus on a Sunday.

1 onion

1 tomato (or, in my case, a handful of grape tomatoes that were hanging out in the fridge, expiry date pending)

1 inch of fresh ginger

4 garlic cloves

1 chile pepper (I have a baggie of hot peppers in my freezer for just such an occasion)

Puree all this into a paste.  You made need to add some water to loosen it up.  You could probably use bell peppers or any other soft vegetables in this sauce.  I wouldn’t use any hard veggies like carrots or cauliflower unless it was cooked, but experiment.

2 Tbsp olive oil

1 tsp. chili powder

1/2 tsp. cumin

1 tsp. garam masala

1/2 tsp. turmeric

salt to taste

1 can chick peas

Heat the olive oil in a sauce pan over medium heat, add the pureed mixture and add the spices.  Let it all simmer gently for about 20 minutes.  Not coincidentally this is how long it takes rice to cook.  Serve the delicious chick pea mixture over rice and garnish with fresh cilantro and plain yogurt.