Friday, January 29, 2010

Curried Chickpeas w/Sweet Potato and Kale Recipe

Tis such a quicky that there was no time for pics.  But you can make my version of Chana Dahl, as they call it in Indian cuisine, at home with just a few ingredients.  I think this cost me about $15 to make and it's soooooo good, you'll be making it very often.  You'll see...  Cut up everything before starting and this will be done in a zip!

You'll need:
2 tablespoons ground Cinnamon
1 tablespoon Cumin
1 tablespoon Paprika
1 teaspoon hot indian chili powder (you can find this at most indian spice and sweet shops or here)
2 teaspoon tumeric
Olive Oil
Chickpeas- (garbanzo beans)I used canned... 4 cans.  you can make this with dried ones but you have to start the night before with soaking them in water and the cooking time will be about 2 hours at least instead of 30 minutes.
1 red onion diced
1 sweet potato diced
4 cloves of garlic crushed
4 tomatoes diced1 cup of vegetable broth (low sodium)
1 bunch of Kale greens coarsely chopped
1 bunch of cilantro coarsely chopped
1 teaspoon salt

Heat a large saute pan over medium fire.
Add your spices to the heated dry pan to toast.  This adds that slightly smokey touch to the flavors.
Add 2 tablespoons of olive oil and 2 tablespoons of butter 
When butter is melted and hot, add chickpeas, onion, and sweet potato. 
Cook, stirring occasionally for about 10 minutes until onions are transparent.
Add garlic, cook 5 minutes
Add tomatoes and half the vegetable broth.
Cook another 5 minutes.
Add remaining broth, kale, cilantro, and salt.
Toss together, cover, and turn heat down low to simmer for about 15 minutes, or until sweet potatoes are tender,  and flavors begin to marry. 
Remove lid, turn heat to high, and allow some of the liquid to reduce for about 3 or 4 minutes.
Serve hot with plain rice, couscous, or my Cinnamon and Cardamom Infused Risotto. 

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