Foodie Friday: Chickpea Curry

This week we tried a new recipe; great for Meatless Monday! It's from Family Meals: Creating Traditions in the Kitchen by Maria Helm Sinskey...one of my favorite cookbooks (available at Williams-Sonoma). Made with organic and/or local ingredients it's a wonderful planet friendly dish!

2 Tbs. canola oil
1 1/2 cups organic thin yellow onion wedges
3 cloves organic garlic, pressed
3 Tbs. peeled, grated organic ginger (TIP: make fresh ginger last longer by tossing it in the freezer! Keeps about 2 months!)
3/4 tsp. cumin seeds (we use organic curry powder or organic ground cumin and it comes out super tasty!)
2 cups fresh, local diced tomatoes or organic canned tomatoes  in their juices (yup, using the stocked up muir glen already!)
2 tsp. organic garam masala
1/2 tsp. each organic ground turmeric & coriander
kosher salt, to taste
2 cups cubed organic Yukon gold potatoes (or whatever potato you have on hand...even sweet potatoes)
5 cups organic cooked, drained chickpeas (from dried or canned)
1/4 cup chopped, local, fresh cilantro (optional and best when in season)
2 Tbs. lime juice (my favorite is Santa Cruz Organics)

Heat large saucepan over medium-high and add oil. When hot, add onion, garlic, and ginger...saute until begins to brown.
Add cumin seed, tomatoes, garam masala, turmeric, coriander, and 2 cups water, season with salt and bring to a boil. Reduce heat to medium-low and simmer about 15 minutes.
Add potatoes and chickpeas, simmer until potatoes are tender, about 30 minutes.
Season to taste with salt and mix in the cilantro and lime juice (optional). Serve right away (but it's DELICIOUS the next day!) Goes well with rice and raita (a cucumber yogurt similar to tzatziki)

Recipe says it serves 4 to 6 but it easily serves more like 8 to 10.

Give it a try and let me know what you think! My husband enjoyed it and he isn't typically a bean eater!

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