Indian food? Check out chickpea curry
The recipe is also fairly flexible - a little more or less of one spice (or even none of it) won’t make or break the dish.
MORE than anything else in the entire world, I hate, with all my heart, hyperbole. (See what I did there?) Food outlets are no less guilty than anyone else (me too at some point, no doubt). “This chocolate chip cookie is everything!” “How one grain of salt changed my life!!” So I’m already kicking myself for saying this, but I’m going to share a recipe with you that . . . changed my life.
There’s enough evidence to support the claim, though. I did not grow up eating Indian food, much less cooking it. I tried it for the first time only as a senior in college, when I went out to eat with my then-boyfriend/now-husband. Once we moved in together, we started cooking together, and this Easy Chickpea Curry caught our attention. (I first learned about the recipe in a blog post about chickpeas by Kim O’Donnel, who had adapted it from the great Indian cookbook author Madhur Jaffrey.)
Indian cuisine often gets a rap as too complicated or too spicy or too time-consuming or too ingredient-heavy
(or all of the above) to cook at home. This recipe disproves all of that - and happens to be bold and delicious to boot. It erased every bit of intimidation for me, and now my husband and I cook Indian food - often this very dish - almost every week. And chickpeas are practically their own food group in our house now. The ingredients list may look long, but you probably already have most of them on hand in your pantry or refrigerator.
Many just get tossed into a blender or food processor for a blink-and-you’re-done sauce. The recipe is also fairly flexible - a little more or less of one spice (or even none of it) won’t make or break the dish. (Just don’t skip frying the cardamom pods, bay leaves and cinnamon stick in the skillet first, which helps bloom the spices and flavour the oil, and therefore the curry.) If you’re feeding a crowd, this curry can easily absorb another potato.
Want to use up more of that bunch of cilantro? Throw it in for more vivid flavour and colour. The kind and amount of fresh pepper you use is flexible, too: A few small green chillies are fine, but a quarter, half or even whole jalapeno - depending on how spicy you like things - works as well. Or skip it altogether, which is what I do for my toddler. Yes, it’s my son’s favourite dish. Dare I say it might change his life, too? – Washington Post.
Easy Chickpea Curry lives up to all three of its labels. – Photo for The Washington Post by Tom McCorkle. Food styling for The Washington Post by Lisa Cherkasky.