Meal and A Melody: Chickpea Curry and Moonchild

The evening I made this meal I had decided I was going to do some batch cooking for the week so that I wasn't cooking every single day.  I made some roasted potatoes while simultaneously cooking the Chickpea Curry and a pot of rice.  Both lasted all week and I didn't have to cook dinner again for the remainder of the week.  I HIGHLY recommend doing this because it will surely make your life easier!

 I found this recipe on YouTube and it is currently now a staple in our home. Twin chefs, The Happy Pear, created a 5 minute Chickpea Curry that was quite tasty!  It's easy and flavorful but hearty and filling.  The recipe calls for it to cook only for 5 minutes but I let it simmer for a good 15 to 20 minutes so that all the flavors can marry.  Also, instead of the zest and juice of 1/2 a lime, I prefer to do only 1/4 of a lime.   Give it a try and let me know how it turns out for you.

 

    Ingredients   1/2 Red Onion  2 Tblsp Olive Oil  1 Clove of garlic (or more if you're like me)  1/2 Thumb sized piece of ginger(or a tsp of ground ginger)  1/2 Red Chili  1 Tblsp Curry powder  1 tsp Cumin powder  1tsp Ground coriander  1 tsp ground paprika  1 Can of Coconut milk  1 Can of Chickpeas  1 Can of diced tomatoes  1 tsp salt  1 tsp ground black pepper  Small bunch of cilantro  Zest of 1/2 a lime  Juice of 1/4 lime   Instructions   -Heat the oil.  -Thinly slice the onion and garlic and add to the pan  -Grate the ginger into the pan. No need to remove the skin.  -Thinly slice the chili and add to the pan.  -Add spices and cook for 30 seconds  -Add chopped tomatoes, coconut milk, and chickpeas  -Add the salt and pepper  -Chop the cilantro and add to the pan along with the lime zest.  -Add lime juice, season to taste and serve with avocado, vegan sour cream, and the grain of your choice. Mmm Mmmm Good.

Ingredients

1/2 Red Onion

2 Tblsp Olive Oil

1 Clove of garlic (or more if you're like me)

1/2 Thumb sized piece of ginger(or a tsp of ground ginger)

1/2 Red Chili

1 Tblsp Curry powder

1 tsp Cumin powder

1tsp Ground coriander

1 tsp ground paprika

1 Can of Coconut milk

1 Can of Chickpeas

1 Can of diced tomatoes

1 tsp salt

1 tsp ground black pepper

Small bunch of cilantro

Zest of 1/2 a lime

Juice of 1/4 lime

Instructions

-Heat the oil.

-Thinly slice the onion and garlic and add to the pan

-Grate the ginger into the pan. No need to remove the skin.

-Thinly slice the chili and add to the pan.

-Add spices and cook for 30 seconds

-Add chopped tomatoes, coconut milk, and chickpeas

-Add the salt and pepper

-Chop the cilantro and add to the pan along with the lime zest.

-Add lime juice, season to taste and serve with avocado, vegan sour cream, and the grain of your choice. Mmm Mmmm Good.

IMG_0090.JPG
IMG_0091.JPG
IMG_0095.JPG

For a nice ambience, I recommend the album Voyager by Moonchild.  They are a group that a friend put me on to a few months back and I've been addicted since then.  The mood of the album is giving me melodic, jazzy, soulful vibes and is the perfect sound for the Chickpea Curry Recipe.  You can find their album here at Spotify.