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Chickpea Curry with Warm Tortillas

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I like fast dinners. Not in the “I’ll get a fries with that, and how about some of that special sauce?” sense, but rather in the throw-everything-in-the-same-pot-and-it-still-turns-out-delicious sense. Sometimes this preference drives Peter nuts (“a stir-fry again?”). Of course, he’s the one whistling over his sous vide machine for two hours while simultaneously baking Parmesan crisps and picking fresh garbanzo beans from their pods.

Peter picked a pound of pods, after all.

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That’s why I praised the kitchen gods after making this dish: not only did it take but two snaps of a hungry Maddie jaw to put it on the table, but Peter loved it. Especially with warm homemade tortillas made from a recipe by one of my favorite bloggers, Monet (looking forward to the arrival of her little Lucy!). Check these out these Texas Flour Tortillas:

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All together now:

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Now isn’t that just the prettiest thing you ever saw?

The Last Minute Chickpea Curry

  Prep Time: 10 min (canned chickpeas) or 2 hours + soak (dried)

  Cook Time: 10 min

  Keywords: saute entree chickpeas

Ingredients (2 large or 4 small servings)

  • 1 16-oz. can chickpeas or 1/2 cup dried chickpeas
  • 2 tablespoons canola oil
  • 1/2 teaspoon cumin seeds
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 cup water

Instructions

If using dried chickpeas, soak in a pot of water overnight. 2 1/2 hours before meal, drain chickpeas, rinse and cover with fresh water. Simmer at medium-low heat for 2 hours, or until chickpeas are tender. If using canned chickpeas, drain and rinse.

Heat canola oil in medium skillet over medium heat. Add cumin seeds and cook while stirring for 1 to 2 minutes, until they begin to pop. Add onions and cook, stirring, for 2 minutes.

Mix remaining spices into 2 tablespoons of water and add to onion/cumin mixture. Add tomatoes and chickpeas and cook for 3 minutes, stirring. Add salt and 1/2 cup water and bring to boil. Lower heat and simmer for at least 5 minutes. Serve over brown rice or with warm tortillas.

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Q: What do you do when you need a meal fast? Like, 10 minutes ago?

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8 Comments

  1. Looks delicious! So much quicker then the chanson masala I make!

  2. Great, quick meal!

    I usually have homemade salad dressing and washed greens in the fridge. So my super fast meal is a salad with some canned wild salmon or beans.

  3. I love curry, but I’m not so crazy about chickpeas in anything other than hummus… Can I substitute with something else? Like lentils or beans maybe?

    Quick dinners quick dinners… hard-boiled eggs with bread and cheese, or a smoked salmon and cream cheese sandwich or pasta with ready-made olive pate. Complemented with some yoghurt or soft dates and a big glass of orange juice 🙂 But sometimes I like to make fries and have them with feta cheese *blush*

    I love reading Monet’s blog too! I remember reading about the tortillas and thinking… I’ve got to make these!

    1. You can definitely substitute something else, like lentils or any kind of bean! The cooking time will change if you used dried versions, but the recipe is the same otherwise.

      Hard-boiled eggs with bread and cheese sound perfect for a fast meal! I’ll have to try your fries with feta cheese, mmm.

  4. This looks sooo good! Perfect combination 🙂

  5. Smile. This all looks so good and I’m so glad that you guys enjoyed the tortillas! This post seriously made my night 🙂 We’re still waiting for little Lucy…but now I think some tortillas and chickpeas might be in order. Thank you for sharing, sweet friend!

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