Sunday, April 18, 2010

Chickpea & Couscous Curry

Simple curry/stew that was quite delicious and lasted for several days. I just made it up as I went along, so I don't have exact measurements.

1 28oz can of whole peeled tomatoes
same can filled with water
1c dry cous cous
half of a large onion, medium-large dice
2-3 large cloves of garlic, minced
1 can of chickpeas (15oz size?)
variety of frozen vegetables
curry powder, 1-2 Tablespoons (or to taste)
salt, to taste
olive oil, 1t


1. Dice the onion and mince the garlic. In a large-ish stockpot, saute the onion in the olive oil. Add curry powder and continue to saute until onion is soft. Add garlic and saute a little more.

2. Add tomatoes and chickpeas. I also added some frozen vegetables. I just dumped in whatever looked like it would be tasty in this dish. I had a big bag of California Blend" which had cauliflower, broccoli and carrots. I also added some frozen peas. Many vegetables, fresh or frozen, would be great. Potatoes, mixed veggies, etc. Next time, however, I am going to add the veggies later on.

3. Add water. I just used the same can of tomatoes and filled it up with water and added it to the stew. Simmer for 20 minutes or so.

4. Add couscous. I just threw it in dry and let it cook in the stew.

5. After couscous is finished cooking, the dish should be done. I enjoyed with sriracha but it was also fine on it's own.

It thickened up quite a bit the next day. I might add less couscous next time, and try not to overcook the veggies as they did this time. I personally wanted more curry flavor and some more spice to the dish. It was still delicious.

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