Page 75 - 2016TOHCookbook

Chickpea Curry
Appleman Family | CAMBRIDGE, MA
“Ever since my older son Sam became a vegetarian, I have been looking for reci- pes that my meat-loving son Douglas enjoys as much as a hamburger or grilled chicken. One day Douglas and I were watching “The Pioneer Woman” and he turned to me and said, “That looks really good, Mom. You should make that.” This recipe never fails to bring us together at the family table.”
CHERYL APPLEMAN
INGREDIENTS
Serves 6
2 tablespoons vegetable oil
1 large yellow onion, finely diced
1 pound mushrooms, sliced (any variety)
1⁄2 to 1 red bell pepper, seeded and finely diced
Salt
Ground black pepper
2 teaspoons curry powder
1 cup vegetable stock
2 (14.5-ounce) cans chickpeas, rinsed and drained
1 (13.5-ounce) can regular or light coconut milk
1 tablespoon honey or agave, plus more, to taste
1 tablespoon (or more or less, to taste) sriracha or hot sauce Steamed white rice, for serving
Chopped cilantro or parsley, for garnish
Lime wedges, for serving (optional)
PREPARATION
1. Heat the oil in a medium skillet over medium heat. Sauté the mushrooms until browned, then add the onion and bell pepper. Season with salt and pepper and cook until the onion and pepper have softened and the onion is golden. Stir in the curry powder and continue cooking about 1 minute more.
2. Pour in the vegetable stock and stir to scrape up any brown bits stuck to the bottom of the pan. Add the coconut milk, honey and sriracha. Raise the heat to medium-high, bring to a boil and add the chickpeas. Lower the heat to medium-low and simmer for 10 minutes.
3. Taste and adjust the seasoning, adding more salt, honey or sriracha as desired. Serve the curry over the steamed rice. Garnish with the cilantro and serve with the lime wedges passed alongside, if desired.
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