Saturday, October 19, 2013

Chick Pea Curry

This is Liz and her son Will in 2010. Wish I had more photos with/of her!
One of the best parts of living overseas for our family was the tight-knit community of ex-pats we came to know. When we first moved overseas, I felt so lost. In all the typical ways, like language, culture and trying to find our way around. But the most surprising thing to me was that I no longer knew how to cook! I was a pretty decent cook when we lived in the States and even thought I cooked from scratch pretty well, but then I came to a place where even canned goods are hard to come by consistently. This is one of the ways that our community of friends came to my rescue. Lizzy was certainly one of the biggest influences, pointing me in all the right directions for ingredients, blogs that she often referenced and sharing recipes. Another close friend, Liz Watson, was incredibly practical and skilled in the kitchen and today's recipe was one of her go-to meals and now is one of our family favorites as well. I think of her every time I make it and get to share it as a meal, which often leads to me also passing on the recipe. Quite a cooking legacy Liz! I love how quickly this recipe comes together and I generally tend to have all these ingredients on hand, so it's a good recipe when I need a last minute dinner idea.

Chick Pea Curry

Two cans cooked chickpeas (I usually use dried and soak them then cook them)
1 can peeled tomatoes. (Fresh can be used also. I also occasionally add a can of tomato puree if I want a more soup-like curry)
2 onions
3 cloves garlic
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder (I do much less than this so my kids can eat it, but if you like a good, spicy curry, go for it!)
1 tsp salt
2-3 sliced green capsicum (bell pepper)
Fresh coriander (cilantro)

Fry spices and salt with onions and garlic in oil. Then add chickpeas and tomatoes and capsicums, until boiling. Add fresh coriander right at the end and mix in. Serve over rice.

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