Guest guest Posted April 10, 2008 Report Share Posted April 10, 2008 Chickpea Stew 1 cup dried chickpeas water to soak 1 tbsp tumeric water to cook 1 tbsp curry powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp crushed red pepper 1 can tomato paste 1 whole butternut squash, peeled, seeds removed, chopped 2 carrots, peeled, chopped water to cook 1 can coconut milk 1 tsp fresh minced ginger, ginger paste, or ground ginger 1 tbsp agave nectar (or honey) salt and pepper to taste Put chickpeas in a large bowl or pan and cover with 2 inches of water. Let soak overnight, or up to 48 hours. Drain and rinse chickpeas. Place chickpeas in a large soup pot and cover with 2 inches of water. Add tumeric. Heat to boiling over high heat. Turn down heat and simmer until chickpeas are tender, about 3 hours. Add additional water if needed so chickpeas don't stick. Add curry, garlic, onion, crushed red pepper, and tomato paste. Stir gently until tomato paste is incorporated, but try not to mash chickpeas too much. Leave chickpeas over low heat, barely simmering. In another saucepan, place squash, carrots, and enough water to cover. Heat to boiling over high heat, turn heat to medium and cook until squash and carrots are very tender, about 20 minutes. Drain well. Place back in saucepan, add coconut milk, and using an immersion blender, blend until smooth. Alternately, you could process them in a blender or food processor until smooth. Add squash mixture to chickpeas, then add agave nectar, ginger, salt and pepper to taste. Simmer on low heat, stirring frequently, for another 30 minutes to allow flavors to blend. __________________ This is a recipe I just made up this morning. I had the chickpeas ready to go but didn't know what I would do with them. I thought a soup would be nice since it is rainy here, and curry always goes well with chickpeas. Then I noticed my butternut squash on the counter and remembered the soup I love made with it and coconut milk, so I kinda combined the two. I think it is very flavorful, but I'm fairly new to being a vegetarian, so I hope others think it is tasty as well. Before becoming veggie, I would never have tried to make up my own recipes, but now I do it all the time, it is so fun! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2008 Report Share Posted April 10, 2008 Mmm, Tina, this sounds great! Is that a 6-oz can of tomato paste? Also, if one didn't have dried chickpeas, do you think one can (15-oz) would do it? Looking forward to trying this one! AKM Tina <onevoiceforgod wrote: Chickpea Stew 1 cup dried chickpeas water to soak 1 tbsp tumeric water to cook 1 tbsp curry powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp crushed red pepper 1 can tomato paste 1 whole butternut squash, peeled, seeds removed, chopped 2 carrots, peeled, chopped water to cook 1 can coconut milk 1 tsp fresh minced ginger, ginger paste, or ground ginger 1 tbsp agave nectar (or honey) salt and pepper to taste Put chickpeas in a large bowl or pan and cover with 2 inches of water. Let soak overnight, or up to 48 hours. Drain and rinse chickpeas. Place chickpeas in a large soup pot and cover with 2 inches of water. Add tumeric. Heat to boiling over high heat. Turn down heat and simmer until chickpeas are tender, about 3 hours. Add additional water if needed so chickpeas don't stick. Add curry, garlic, onion, crushed red pepper, and tomato paste. Stir gently until tomato paste is incorporated, but try not to mash chickpeas too much. Leave chickpeas over low heat, barely simmering. In another saucepan, place squash, carrots, and enough water to cover. Heat to boiling over high heat, turn heat to medium and cook until squash and carrots are very tender, about 20 minutes. Drain well. Place back in saucepan, add coconut milk, and using an immersion blender, blend until smooth. Alternately, you could process them in a blender or food processor until smooth. Add squash mixture to chickpeas, then add agave nectar, ginger, salt and pepper to taste. Simmer on low heat, stirring frequently, for another 30 minutes to allow flavors to blend. ________ This is a recipe I just made up this morning. I had the chickpeas ready to go but didn't know what I would do with them. I thought a soup would be nice since it is rainy here, and curry always goes well with chickpeas. Then I noticed my butternut squash on the counter and remembered the soup I love made with it and coconut milk, so I kinda combined the two. I think it is very flavorful, but I'm fairly new to being a vegetarian, so I hope others think it is tasty as well. Before becoming veggie, I would never have tried to make up my own recipes, but now I do it all the time, it is so fun! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Angela K. Marvin >^..^< Jackie -- Reading and sauntering and lounging and dozing, which I call thinking, is my supreme happiness. -- David Hume ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2008 Report Share Posted April 11, 2008 , " Angela K. Marvin " <angelakmarvin wrote: > > Mmm, Tina, this sounds great! Is that a 6-oz can of tomato paste? Also, if one didn't have dried chickpeas, do you think one can (15-oz) would do it? > > Looking forward to trying this one! > > AKM That is a 6 oz. can of tomato paste. Also, I'm sure canned chickpeas would work well, probably 2 cans, though. I hope you enjoy it! I know I have. Tina Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.