Curried Chickpeas

 

Black beans, kidney beans, chickpeas (aka garbanzo beans), white beans, navy beans, cannellini beans recently some great northern beans…..

 

AlltheBeans

 

On Sunday I usually cook a new batch of beans because I go through them a ton during the week.  My favorite kind to make is chickpeas because from one batch I can make my delicious vegan cookies as well as these bad boys:

 

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I LOVE spices so making curried chickpeas is a great way for me to feel sated and get protein.  I add them to salads, dinners, and sometimes, I’ll eat ‘em as a snack.

 

To prep the beans, pour them into a colander and sort through them (removing any shriveled, discolored, or funky looking ones) and rinse them with water for a few minutes. I am never exact when I measure the dried chickpeas out; I just eyeball it and then make sure to cover them with at least an inch of water. Heads up, they will expand a LOT once they start absorbing water.

 

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On the left: dried garbanzo beans; on the right: after soaking overnight

 

Soak them overnight (ideally) or for at least 8 hours. If you don’t have that much time you can do a quick soak method (I’ve never done it) where you boil them for 2-3 minutes and then soak them for an hour while they expand.

 

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After soaking overnight, they basically doubled in size!

 

Once they’ve sufficiently soaked and started looking more like normal beans, boil your water- roughly 6 cups.  The longer you boil the chickpeas, the softer they become.  For making the curried chickpeas I like them a bit on the crunchier side, so I boil them for 20 minutes and then do a taste test.  If needed, I boil them for a bit longer, 5 minutes at the max.

 

Once your beans have reached your desired texture, drain them in a colander and assemble your spices. There are hundreds of variations on how to make a curry powder, so feel free to experiment with what’s in your cupboard! When it comes to spicing my food, I don’t measure exactly, but if I had to guesstimate I would say I used a ¼ tsp of all these guys: cumin, coriander, turmeric, black pepper, paprika, salt, and then 1 tbsp of nutritional yeast. You’ll also want to dice up some onion (1/4 cup total) and a garlic clove.

 

Letting them cool a bit before mixing them with the spices

 

Heat a skillet on medium and mix spices together in a small bowl. In a large Tupperware, toss half of the spice mixture with the chickpeas so they are coated a bit before you start cooking. The chickpeas will still be a bit wet/warm from boiling, but if you find that the mixture is not sticking well to them, add in a bit of olive oil.

Lightly oil the pan and sauté the garlic and onion for a minute. Toss in the chickpeas. Sprinkle the rest of the spice mixture on the chickpeas and mix around with a spatula to blend. Cover and roast the chickpeas for 5-8 minutes. I like to shake the pan a few times (while still covered) so I can keep the heat in and still mix it around.

 

Turn off the heat and let cool, then store your curried chickpeas in a Tupperware. Or, nosh on some right away 🙂

Curried Chickpeas

Ingredients:

  • 1 ½ cup dried chickpeas
  • stick of kombu, snapped in half
  • 1 bay leaf
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp paprika
  • 1 tbsp nutritional yeast
  • ¼ c diced onion
  • 1 garlic clove, minced
  • some olive oil for sautéing
Directions:

  1. Rinse and sort beans. Soak overnight or follow a quick soak method.
  2. Boil water and add soaked beans. Cook for 20-30 minutes and drain.
  3. Heat large skillet on medium and mix spices together in a small bowl.
  4. Lightly coat the pan with oil and sauté onion and garlic clove until the edges are brown. While they are sautéing, in a Tupperware, toss the drained chickpeas and half the spice mixture.
  5. Add chickpeas to the pan and stir around, then add the rest of the spice mixture.
  6. Stir and cover; let roast for 5-8 minutes.
  7. Remove from heat and let cool, then store curried chickpeas in a Tupperware.

 

Buen provecho!

 

Happy running,

Becca

 

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