- Curry Spices – Turmeric is in the back right (bright yellow).
Diving into Indian Cooking – Curried Chickpeas Recipe
I love Indian food and am starting to experiment with cooking more of it. For some reason cooking Indian food is intimidating to me. I think it’s because of all the spices that we Americans aren’t super familiar with. Plus, I’m always afraid it’s not going to taste as good as my favorite Indian restaurant here in Denver.
However, making a simple curry dish is so very easy and it’s really good for you. The main spice in curries and a lot of Indian seasonings is turmeric. Turmeric is what gives the yellow dishes their color (it has been called Indian saffron). Turmeric is also incredibly good for us. The main benefit is that it is an anti-inflammatory. Studies are being conducted to see if it can benefit Alzheimer’s disease and arthritis. The interest in this spice is rapidly increasing because of the potential benefits to various diseases.
I apologize that I don’t have a picture of the finished dish. I know I took some when I made it, but for some reason when I downloaded the pictures from my camera, they weren’t on there!
Curried Chickpeas
1 large sweet onion
1 can organic diced tomatoes
1 can organic garbanzo beans (you can also used soaked)
1 can organic coconut milk
1 tbsp. crushed garlic
2 tbsp. curry powder
1 1/2 tsp. turmeric
1 tsp coriander
1 1/2 tsp. cumin
1 tsp. red chili flakes
1/2 tsp. salt
cilantro as garnish
Saute the onions and garlic together until lightly browned. Add the chickpeas, tomatoes, and coconut milk stir together. Add spices and stir. Bring to a gentle simmer and then reduce heat to low and cook for 20-25 minutes. Taste for salt. Serve as is or over rice. You can also add shredded or chopped chicken for a heartier main dish, but I find it’s plenty filling without meat!
Image courtesy of stock.xchng and LotusHead
This post is part of Recipes I Can’t Wait to Try | Midnight Maniac Meatless Mondays | Meatless Mondays
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
Yummmmy! I’ll have to try this. Did it come out as good as the food at Y & Y?
Hi Carol! It was good …. but not as good as Y&Y. Speaking of, I think we need to make a lunch date sometime soon!!!
Appreciate your inforamtion. It is just too greeeeat!
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Oh yum! So interesting how we are on the same page! I have just been dreaming about doing some more Ayuervedic studies and my latest post is how to make a traditional dish from Burma! Love how easy it is to get around your site with all the great info you have on it!
Thank you for the comment! I am looking forward to exploring some more recipes. I too am starting to do more Ayuervedic studies, so I am excited to see what all I discover! Thanks for the comment about the site. I am really happy to hear that it’s easy to get around. That is great feedback and much appreciated. I’m considering doing a redesign after the first of the year, but at the same time, I don’t want to make it complicated or confusing. Keep it simple is my goal!
yummmmmers! I LOVE Indian food! I think to get a more authentic taste, use ghee as your fat (the recie didn’t say what you used) and roast and grind your own spices rather then use just curry powder. I dont find the time often, but when I do it is GLORIOUS and the leftover spices last a while!
I love Indian food….I can’t wait to see what all you come up with!
Hi Kate! Thanks for stopping by! I am excited to continue on my Indian cooking adventures. I was at one of my favorite Indian restaurants this last weekend and they had a sweet potato masala that was INCREDIBLE. I have to figure out how to make it because I think it was one of the best things I’ve ever eaten!!! I’m going to look into taking some Indian cooking classes so I can learn more about the herbs. Hopefully I can find some classes around town that are affordable!
[...] Curried Chickpeas. [...]
FYI – I’ve been reading a lot about how healthy Turmeric is so I bought some fresh Turmeric root from a local International grocery the other day and wasn’t sure what to do with it. I was making homemade chicken broth the other day and decided to try it and cut the root up and put it in the broth and it worked great and didn’t change the flavor just made it a little more yellow. It was only like a little 2 inch piece, I might try more the next time…
I have found that it really doesn’t add a ton of flavor, mostly color. My experience has only been with the dried though. I am going to get some fresh next time I’m at the market and give that a try. Thanks for stopping by!