| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 346 | 13g | 8g | 47g |
| sugars | fibre | protein | salt |
| 8g | 8g | 12g | 0.7g |
Why I Love American Chickpea and Red Pepper Curry
In the comfort of my Nebraska kitchen, warming scents and vibrant colors collide as I dive into crafting an aromatic and delectable dish, fondly titled Chickpea and Red Pepper Curry. This heritage American recipe is somewhat of a twist on the traditional Midwestern cooking styles I grew up relishing, but it’s for sure a welcome addition to my culinary repertoire.
The Allure of Curry
My love for this recipe stems initially from the harmonious blend of spices. As a boy on a wholesome Nebraskan farm, the bulk of my dishes were hearty stews and casseroles, where herbs and few spices were the supporting casts. So, imagine the thrill when I first encountered the complex yet comforting world of curry. It was like a symphony in my mouth! This recipe with its mix of fragrant ginger, pungent garlic, and distinct curry powder creates something truly extraordinary, much like the remarkable caterina ceraulo, a Sicilian cook who inspired me with her unique fusion of influences and flavors.
Flexibility and Flavor Combined
One thing I truly cherish about the Chickpea and Red Pepper Curry recipe is its flexibility. Coming from a large family where everyone holds unique culinary preferences, a versatile dish is king. This curry gives room for experimentation. From adding more vegetables or protein to adjusting the level of spiciness according to preference, it’s all possible.
Although new to our family dinners, this curry paired with a simple basmati rice – a far cry from our regular cornbread or mashed potatoes – has indeed become a cherished staple. It’s a testament to the excitement of diversifying our plates and palates, much like how NPR’s The Salt inspires me to explore multifaceted food cultures and cuisines.
This nostalgic and fundamentally American dish is reminiscent of comfort foods like chili or stew, but with an added layer of intrigue due to the unique blend of curry spices. It could work well as a heartening main alongside lighter, fresh salad dishes or even as a filling to a hearty vegetable roll, bringing an exciting new dimension to classic American dinners.
My love for this Chickpea and Red Pepper Curry recipe is quite simple. Through its experimental spice palette, accommodating flexibility, and potential pairing possibilities, it’s a welcome and exciting deviation from my traditional Midwestern kitchen. It’s a testament that cultural exchange is indeed the spice of life and, in this case, the delight in my cookbook.
What You’ll Need
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 2 red bell peppers, chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 can (13.5 oz) coconut milk
- 2 tablespoons freshly squeezed lime juice
- 6 cups cooked basmati rice
- Fresh cilantro leaves for garnish
Method
Step One
In a large pot, heat the 2 tablespoons of olive oil over medium heat.
Step Two
Add the 2 finely chopped medium onions to the pot, cooking until they become translucent.
Step Three
Stir in the 4 minced cloves of garlicand 1 tablespoon freshly grated ginger, cooking for an additional 2 minutes.
Step Four
Add 1 tablespoon of curry powder, 2 teaspoons ground cumin, and 1 teaspoon ground turmeric to the pot. Stir well to combine and cook until fragrant.
Step Five
Add the 2 rinsed and drained cans of chickpeas, 2 chopped red bell peppers, and the can of diced tomatoes (undrained) to the pot. Stir well to combine.
Step Six
Pour in the cup of vegetable broth. Season with salt and pepper to taste.
Step Seven
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the peppers are tender.
Step Eight
Stir in the can of coconut milk and 2 tablespoons of freshly squeezed lime juice. Simmer for a further 5 minutes.
Step Nine
Serve the curry over the cooked basmati rice and garnish with fresh cilantro leaves. Enjoy!
