There are few things I love more than chickpeas. For some people, that intense food love is reserved for chocolate or avocados, but for me it's chickpeas. I even love them in recipes that some would consider strange—wasabi-barbeque chickpeas, anyone?
I've realized my Asian-American hybrid chickpea dish really isn't that strange, because chickpeas are adaptable and can go well with just about any sauce. They work smothered in a light vinaigrette, in only olive oil and salt, in a little barbecue sauce, and especially in coconut milk or curry. A diverse little bean it is.
The curried chickpea recipe below is an extremely easy-to-make yet flavorful dish. The curry packs a punch, and the broth and cumin really add to the depth. Enjoy!
1/2 onion, chopped
1 Tbsp. olive oil
1/4 cup vegetable broth
1 (15.5-19 oz.) can chickpeas, drained
1 1/2 tsp. curry powder
1/2 tsp. cumin
1 cup diced tomatoes
Salt, to taste
•Sauté the onion in the olive oil over medium-low heat, until soft. Add the broth, beans, spices, and tomatoes. Mix well and let simmer until the liquid reduces.
•Serve over rice or with pita.
Makes 4 servings
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