Sour Chickpea Curry

Something more substantial today since you might be tired of nuts and spreads.  I've made these chickpeas at least four times in the last two months, but haven't gotten around to posting about it. I found the first recipe on the The Wednesday Chef and then on a new blog called The Split Pea. I couldn't ever remember the name of the first one, so have adopted Madhur Jaffrey's name of Sour Chickpea Curry instead.  I've mushed the two recipes together, not because theirs weren't good enough, but because I just can't be bothered to follow along sometimes. I generally read the recipe then walk away and do what comes naturally.  The biggest thing I changed was adding more tomatoes to make it more saucy (and make it last longer).

As you know, I made a big old pot of chickpeas this week, so we've had this two nights in a row (and hummus for lunch!) and Yancey took the last of it to work with him today.  It's easy, filling, nutritious, and tastes like crap.  No, of course it's delicious! Sometimes "nutritious," is like saying someone is "interesting."  Meaning, not that great, but I won't trashtalk them.  You won't want to trashtalk these chickpeas, I promise.  The first time I made them was for Emily, and she's been making them ever since.

One thing I love about leftovers is that it gives me permission to relax more at the end of the day.  On the way home from the playground yesterday, we took the long way home, and I don't always do that.  Sometimes it's because I want/need to get dinner started (and sometimes I'm just tired).  We stopped to take a picture of a ladybug, and Wyatt and Oscar ran through the grass along the Chief Sealth Trail.  They were so cute yesterday in their school uniforms--companionable, silly, just begging to be photographed.

Sour Chickpea Curry
Mine is a lot redder than yours is likely to be because I threw in a bunch of tomato paste for two reasons:  1) It was leftover and I needed to use it up and 2) I made mine too spicy and needed to tone it down.  Yours will be more orange than red, and it's better WITHOUT the tomato paste.  The longer this simmers, the better, but I don't think you really need an hour. Do at least 30 minutes if you can--helps the flavors meld and the chickpeas soften more.  

2 15 oz. cans chickpeas, drained (or ones you've cooked yourself)
2 15 oz. cans diced tomatoes with juices
1 Tb. canola or olive oil
1 onion, finely chopped
4 cloves minced garlic
2 Tb. minced ginger
1 jalapeno or Thai chile, seeded and finely chopped
1 ts. paprika
2 ts. ground coriander
1 1/2 ts. garam masala
salt (at least 2 ts.)
juice of 1/2 lemon (or more to taste)
cooked rice
chopped cilantro, fresh spinach, and plain yogurt for garnish

Saute onion in a large saucepan with oil until softening, about 5 minutes, then add garlic, ginger, and jalapeno for 5 minutes more.  Dump your sauteed mixture in a food processor with the tomatoes, and pulse until pureed.  Put tomato mixture back into your saucepan and add paprika, coriander, garam masala, chickpeas, lemon juice, and salt. Simmer for at least 30 minutes, more if you can, adding water if it gets too thick.  It will be quite thick when you're done, but you don't want it to burn along the way.  Add more salt or lemon juice if you want.

I serve mine thus:  chopped fresh spinach lining the bowl, then rice, then curry, then yogurt and cilantro.  Oh yeah--red chile flakes too.