Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Chickpea Curry




Source of Recipe


From Kim at vegan-and-gluten-free recipes


List of Ingredients




2 tablespoons (8 tsp) vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
2 teaspoons grated ginger
1 teaspoon turmeric
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder
400 g (14 oz) can crushed tomatoes
500 g (17 1/2 oz) orange sweet potato, peeled, cut into 2 cm (3/4") pieces
1 1/2 cups vegetable stock
two 400 g (14 oz) cans chickpeas, drained, rinsed
1 bunch English spinach, washed, chopped

Recipe



1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add garlic, ginger, turmeric, coriander, cumin and chilli. Cook, stirring, for 1 minute.

2. Add tomatoes, sweet potato and stock to saucepan. Bring to the boil. Reduce heat to medium-low. Partially cover. Cook for 25 minutes, or until sweet potato is tender.

3. Stir chickpeas into curry. Cook for 5 minutes. Add spinach and cook for 1 minute, or until wilted. Serve with naan bread, if desired.

VARIATION: You can replace the sweet potato with butternut pumpkin (squash), if preferred.