Greatness from Small Things
As we get further into fall, the days are getting shorter, the temperature begins to drop, and it becomes more difficult to ignore winter’s imminent arrival. These are the days when we find ourselves reaching for our favorite comfort foods more often, and few things scratch that itch quite like a curry. With warming spices and a rich sauce, this hearty, nutrient-packed chickpea curry will warm you up on even the coldest night.
Aquafaba
Aquafaba is Latin for "bean water", and it refers to either the liquid canned beans come stored in, or the liquid used to cook dried beans. Aquafaba is a relatively new discovery from 2014, credited to French musician Joël Roessel, and it functions as a great replacement for egg whites in cooking, baking, and cocktails. You can read more about aquafaba on it's wikipedia page, or by using it instead of egg white in our candied apple sour recipe. When it comes to it's uses, Aquafaba is as versatile as it is fun to say. Have fun playing around with it!
Nutritional value and benefits
Great things come in small packages, and the chickpea is no exception. Chickpeas are a legume and go by many names, such as Channa, Egyptian Pea, Garbonzo Bean, and gram. They have been used in cooking for 10000 years, and maybe our ancestors were on to something: Like most beans and legumes, they are incredibly versatile, and an excellent source of protein and fiber. As well,, they happen to be a very dense food, so it keeps you satiated long after you have finished eating. Finally, chickpeas (especially the dried variety) are inexpensive and shelf stable, making them a great candidate for becoming your new pantry staple. Long story short: Chickpeas are cheap, tasty, and rich in protein, fiber and nutrients. They also happen to be really cute.
How to Make it
Building the flavor
Get some oil heating up in a large pot on medium heat. When the oil is shimmering, add the onion and jalapeno. Cook them until they start to get soft, and the onion begins to turn translucent.
Next, add the ginger and garlic as well as your spices. After a couple of minutes, the ingredients will begin to smell fragrant and divine. Finally, add your crushed tomatoes, and sauté those until they turn a rusty color and maybe begin to stick to the pan.
Time to simmer
Add the coconut milk and let that simmer for 10 minutes. This will infuse all the flavor of your mirepoix and aromatics into the milk, creating a unified flavor for the curry.
After about ten minutes, add the chickpeas and salt. Let this simmer for another 15 minutes, stirring every now and then.
After 15 minutes, add the fenugreek and stir it in - it will flavor the liquid while rehydrating. And that's it! Serve with some saffron rice, or naan bread (we happen to love a good garlic naan).
Chickpea Curry
- 4 tbs neutral oil
- 1 onion, diced
- 4 jalapenos, diced (can be reduced or omitted)
- 6 cloves garlic, minced
- 2 tbs grated ginger
- 1 tsp cumin seeds, ground
- 1 tsp coriander seeds, ground
- 1 tsp paprika
- 1/2 tsp dried cinnamon
- 1/2 dried turmeric
- 1 cup crushed tomatoes
- 1 can coconut milk
- 3 cups coocked chickpeas
- 2 tbs dried fenugreek leaves
- salt to taste
- Large pot
- Knife
- Heat the oil in a large pot. Add the onion and jalapenos and sautee until they begin to soften (about 5 minutes).
- Add the ginger, garlic, and spices and sautee until it becomes fragrant (about 2 minutes).
- Add the crushed tomatoes and cook until they become a rust colour (abour 5 minutes).
- Add coconut milk and simmer for 10 minutes, stirring occasionally.
- Add salt and chickpeas to the pot and simmer for 15 minutes, stirring occasionally.
- Take of the heat and stir in the fenugreek. Serve with saffron rice or naan.