meatless monday ~ curried chickpea stew

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.

Tips-

  • 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.

10 good reasons to go vegetarian one day a week



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