meatless monday ~ curried chickpea stewPosted: March 18, 2013
A new weekly post ~ meatless mondays. Every Monday morning I’ll post a recipe with pictures and any tips or tricks I’ve found useful. And, since I’m not at all creative in the kitchen, each of these recipes will very likely come from a cookbook so I’ll point you in the direction of that as well. I don’t do complicated or time-intensive recipes & I have 2 kiddos to feed, so these will all be easy & kid friendly. Enjoy!
CURRIED CHICKPEA STEW OVER WHOLE WHEAT COUSCOUS
- 2 tablespoons olive oil
- 3 shallots, chopped (or sub 1/2 onion & 2 garlic cloves, chopped)
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 can (15oz) chickpeas, drained
- 1 can (14.5oz) diced tomatoes
- 1 can (8oz) tomato sauce or 1 cup red pasta sauce
- 1/2 cup vegetable broth
- sour cream for serving
- handful of fresh mint for garnish (optional)
In a medium to large skillet, heat the oil over medium heat. Add the shallots & sauté for 5 minutes. Add the curry powder & cumin and cook the shallots, stirring, for 1 minute. Add the chickpeas, tomatoes, tomato or pasta sauce, & veg broth and simmer the stew for 10-15 minutes.
Serve over whole wheat couscous, topped with a spoonful of sour cream and garnished with a sprinkle of mint leaves, and with pita or naan bread on the side.
Serves 4 with leftovers for lunch.
*recipe very slightly adapted from one available in The Six O’Clock Scramble by Aviva Goldfarb.
- I added the 1/2 cup vegetable broth because I wanted it a little bit soupier, if you want it thicker omit the vegetable broth.
- The mint is a must for me, not so much for the kids though.
- Add chopped cauliflower if you want it a bit heartier & more veggie-licous
- Mix the couscous & the stew together for a delicious filler for pita bread, makes an excellent lunch on the day after.