Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

Ingredients
2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil
ingredients

***

1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.
onions

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.
aromates

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.
veggies1

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.
liquids

5. Stir in the frozen peas.
peas

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.
tomatoes

7. Serve with the basmati rice.
serve

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Seven vegetable couscous

Well, my version of the traditional Moroccan dish anyway. Tasty and makes a lot of food.

Ingredients:
4 bone-in chicken thighs
1 medium onion, chopped
3 tea spoon couscous spices, ground
1 table spoon butter
6 cups water
2 medium onions, quartered
2 small eggplant, sliced in coins
5 carrots, cut in chunks
3 turnip, cut in chunks
3 zucchini, cut in eights
4 medium tomatoes, cut in sixths
1/2 cauliflower, in florets
1/2 lb mergez
1/2 tea spoon ras el hanout
2 cups chickpeas (optional)
ingredients

***

1. Grind the spices.
spices

2. In a large pot, combine the chopped onion, the chicken thighs and the spices.
chicken

3. Add the butter and water. Cover and bring to a boil. Lower the heat and poach for 30 minutes.
water

4. Add the quartered onions, carrots and turnips. Simmer for 20 minutes.
veggies1

5. Add the sliced eggplant. Simmer for 5 minutes or so.
veggies2

6. Add the remaining vegetables and cook for 5 more minutes. At this point you can add the chickpeas, if using.
veggies3

7. You want the vegetables cooked but not mushy (except the eggplant, which will likely fall apart).
veggiescooked

8. Pan grill the mergez.
mergez

9. Serve over couscous, draining extra liquid.
serve

Chickpea and spinach salad with marinated chicken

Simple, low effort and tasty. The left overs make good lunch, this is great of week-night cooking.

Ingredients
2 cans of chickpeas
1 pack of boneless, skinless chicken thigh 
1 small jar roasted peppers, in oil not brine
3 capers, quartered
Baby spinach (a good handful per plate)
Olive oil
4 lemons
salt & pepper
Dijon mustard
3 cloves of garlic
Fresh basil, to taste
ingredients

***

1. Combine together the juice of 3 lemons, a good amount of olive oil (1/4 to 1/3 of a cup), the garlic, pressed of finely minced, a bit of salt and plenty of black pepper.
marinade

2. Put the chicken in a large freezer bag and pour in the marinade. Massage a bit to make sure everything is coated, then allow to marinate for an hour or so.
chicken-in-marinade

3. The marinade will make the chicken look paler. This is normal. Get the chicken cooking, and discard the marinade.
marinated-chicken

4. Drain and rinse the chickpeas.
chickpeas

5. Remove the roasted peppers from the jar and drain the excess oil. Cut into strips and add to the chickpeas.
add-peppers

6. Add the capers. They add a salty/briny/crunchy element. Skip them if you don’t like them or don’t have any on hand. Olives would probably work instead.
add-capers

7. In a small jar, combine the juice of the remaining lemon, some olive oil and about a tea spoon of Dijon mustard. Add black pepper. Shake until emulsified.
dressing

8. Add the chicken to the chickpeas. Drizzle with the dressing and mix everything together.
mix

9. Serve over a good handful of spinach. Add cut or thorn basil on top. 
plate

Chana Masala

Not exactly the delicious food that I tasted in a group picnic, but a good enough interpretation that I’ll keep it around… I probably need more practice.

Ingredients
1 can of chickpeas
1 3/4 cup of peeled, diced tomatoes
2 handful of baby spinach
3 garlic cloves, chopped
1 onion, finely diced
Juice of 1/2 a lemon
1/2 tea spoon cumin
1/2 tea spoon curry
1/2 tea spoon ground coriander
1 tea spoon garam masala
1 table spoon olive oil
salt and pepper to taste
ingredients

***

1.  In a large skillet, cook the onions on medium heat until translucent then add the chopped garlic until fragrant.
onions

2. Grind together the spices. You can toast the spices before hand, for more flavor.
grind-spices

3. Add the spices to the skillet, heating until fragrant.
add-spices

4. Add the chickpeas, with the water from the can. Stir well. Cover and simmer for 10 minutes.
add-chickpeas

5. Add the tomatoes and lemon juice and simmer for a further 10-15 minutes.
tomatoes

6. Add the spinach. Mix in so that the spinach wilt. Simmer uncovered until the chick peas are done.
spinach

7. Serve warm with the side of your choice (I went with rice)
serve