Spicy Chickpea Coconut Curry
Author: Julian The Thinker
- 1 red (Fresno) chili, chopped with no seeds removed
- 1 medium jalapeno, chopped, seeds removed from half
- 2 t. jarred, minced ginger
- ½ cup chicken or vegetable broth
- 1 t. ras el handout
- 1 t. cardamon
- 1 t. cumin
- black pepper
- olive oil
- 1 t. turmeric
- 1 medium yellow onion, finely chopped
- 2 t. jarred, chopped garlic
- ½ t. lime juice OR zest of 1 lime
- 1 (15-oz.) can diced tomatoes
- ½ (15-oz.) can coconut milk
- 1 (15-oz.) can chickpeas, drained
- Using an immersion blender, blend the Fresno pepper, jalapeno, ginger, and chicken broth. Set aside.
- In a small or whatever size pot, dry toast the ras el hanout, cardamon, cumin, and a bit of black pepper for 3 minutes.
- Add a slosh of olive oil, chopped onion, and garlic. Add the turmeric and stir until onion is well coated with all spices. Then, spread onion out on bottom of pan and don't disturb for about 3-4 minutes, then stir, and leave undisturbed for 3-4 minutes again. (Purpose of this is to get onion to brown a bit.)
- Add pepper puree and lime juice or zest. Cook 4 minutes.
- Add tomatoes. Cook 4 minutes.
- Add chickpeas and basil. Let it cook while you heat up your rice and naan or whatever.
Nutrition: 280 calories, 12g fat (1.5g saturated, 0.2g omega-3), 260mg sodium, 15g carbohydrate, 2g fiber, 29g protein