Chickpea Vindaloo
- Number of Servings: 4
Ingredients
1 can of chickpeas (0.5 cup dried)1 tablespoon of olive oil1 medium onion, chopped3 teaspoons of finely minced ginger2 cloves of finely minced garlic2 - 3 hot red or green chillies1 1/2 teaspoons of ground cumin1 1/2 teaspoons of ground turmeric1 cinnamon stick3 green cardamom pods1 bay leaf1 teaspoon of cayenne2 cups of sliced mushrooms2 ripe tomatoes, seeded and finely chopped3 tablespoons of red wine vinegar2 potatoes, diced2 tablespoons of tomato paste2/3 cup of yogurtsea salt and freshly cracked black pepper to taste
Soak the chickpeas overnight. Bring to a boil, reduce the heat to a simmer, and cook for about an hour, or until the chickpeas are buttery soft. Reserve roughly 2 cups of the cooking liquid, drain the beans and set aside.
In a large pot, over medium heat, heat the oil until hot. Add the onion and cook for a few minutes. Next add the ginger, garlic, hot chillies, ground spices, cinnamon stick, cardamom pods, and bay leaf. Stir and fry for a few minutes longer.
Increase the heat to high and stir in the tomatoes and mushrooms. Cook for 3 - 4 minutes, or until most of the mushroom liquid has evaporated. Stir in the vinegar.
Now add the cooked chickpeas, the potatoes, the tomato paste, yogurt, salt and pepper and roughly 1 1/4 of the reserved chickpea water. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, or until the potatoes are tender. Add more of the reserved cooking liquid if necessary to achieve a stew-like consistency. Remove the cardamom pods, cinnamon stick and bay leaf before serving.
Serving Size: 4
In a large pot, over medium heat, heat the oil until hot. Add the onion and cook for a few minutes. Next add the ginger, garlic, hot chillies, ground spices, cinnamon stick, cardamom pods, and bay leaf. Stir and fry for a few minutes longer.
Increase the heat to high and stir in the tomatoes and mushrooms. Cook for 3 - 4 minutes, or until most of the mushroom liquid has evaporated. Stir in the vinegar.
Now add the cooked chickpeas, the potatoes, the tomato paste, yogurt, salt and pepper and roughly 1 1/4 of the reserved chickpea water. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, or until the potatoes are tender. Add more of the reserved cooking liquid if necessary to achieve a stew-like consistency. Remove the cardamom pods, cinnamon stick and bay leaf before serving.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 3.4 g
- Cholesterol: 3.4 mg
- Sodium: 559.2 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.6 g
- Protein: 9.0 g
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