Chickpeas Stew with Roasted Cumin and Tomatoes

So far, it's been a pretty spectacular April. It actually reached 70 degrees here in Seattle last weekend; last year the first time that happened was May 20th. I started lead climbing again, after taking a year-plus long hiatus. I'm loving my job and for the first time in as long as I can remember, I've brought lunch to work every single day.

I've been trying to cook something healthy, hearty and virile enough to last a week in tupperware. Last week it was a red quinoa & sweet potato pilaf (that sadly went un-photographed). This week I am thinking up some concoction with kale, caramelized onions, carrots, avocado and whole wheat pasta. But two weeks ago… two weeks ago I made this delicious Indian-inspired chickpea stew.

I would say the dish was easy to make, but it was slightly time consuming. I could probably attribute this to the fact I have two stove burners and a tiny oven (ah, the joys of living in a studio) but I would like to say all the ingredients were cooked with a coordination usually reserved for Thanksgiving dinner. There was some roasting, toasting and reducing going on and I just can't do that all by my lonesome that quickly. In reality though, there wasn't too much skill involved - a 19-year old dorm-dwelling collegiate guy could do it.

It was substantial enough that on it's own I could fill myself up at lunch. Usually though I tossed in some brown rice to avoid a serious case of the snack attacks at 3pm. I have a snack drawer full of almonds and trail mix at my desk for a reason, but I like to reserve those for desperate times. Like when I feel the urge to stress eat or am very actively trying to avoid the communal candy bowl.

Chickpeas with Roasted Cumin and Tomatoes

Adapted from eCurry

Ingredients:

• 2.5 cups cooked chickpeas
• 1 tablespoon vegetable oil
• 2 teaspoons of grated fresh ginger
• 1 green cardamom
• 2 cloves
• 1 teaspoon cumin seeds
• fresh cilantro/coriander leaves
• 2 hot green chile peppers, chopped – Optional
• salt to taste
• ½ teaspoons of turmeric
• 1.5 cups fresh or canned tomato puree
• 1.5  teaspoon roasted ground cumin

Directions:

1. Combine turmeric, salt, and the roasted cumin with the tomato puree and 1/2 – 1 cup water and stir it to mix.
2. Dry roast the cardamom, clove in the pan. You will know they're done when you start smelling the spices roasting.
3. Add the oil and the cumin seeds.
4. Add the chopped peppers if you want it spicy. Once the cumin seeds start turning dark add the ginger paste. Cook for about a minute.
5. Add the tomato puree mix, stir it in, and let it let it cook for about 4-5 minutes at medium heat.
6. Add the chickpeas, cover and simmer for for 7 – 10 minutes. Uncover and mash up a few chickpeas with the back of the spatula. This should be like a soup, not dry. So if the water dries up, add more water when you are boiling. Simmer for couple of more minutes. Switch off the heat and keep it covered until ready to serve.
7. Garnish with fresh cilantro/coriander leaves.

Indian Twist

Once upon a time I had a whole bunch of random, but delicious nonetheless, ingredients in my fridge at school. I wanted to make something with all of them because I knew the various ingredients could combine to make something delightful. Because I had made Samosas (recipe for that later) earlier in the week - I had a bunch of fresh Indian and Indonesian spices. Hence - the dish that I made was very reminiciant of Indian food - but all the ingredients you can get at your local grocery store! I never wrote this recipe down and every time I have cooked it again, it changes. Here is my first attempt to write it down!

Ingredients:

- 1 lb of extra firm tofu

- Kale (a whole bunch), roughly chopped

- Tomato Paste (1 can)

- Chick Peas (1 can)

- 1/2 an Onion, chopped

- A little bit of fresh ginger, pealed and grated

- 3-ish garlic cloves, minced

- Hot Sauce (I recommend Harry's Habanero Hot Sauce from the PFC in Ann Arbor)

- Mustard Seeds

- Coriander

- Curry Powder

- Kosher Salt

- Fresh Ground Pepper

- Rice (I either use Jasmine rice or wild long grain brown rice)

- Peanut Oil

Assembly:

1. Prepare rice according to directions, then set aside.

2. Cut tofu into 1/2 in cubes. Heat 1/4 inch of peanut oil in a frying pan then slowly add the tofu. Cook until all sides are browned and firm.

3. While the tofu is cooking/frying, heat a LITTLE bit of oil in a sauté pan. Add in the spices (garlic, ginger, mustard seeds, curry powder, coriander) so they have time to infuse into the oil. Add the chopped onions and cook until translucent.

4. Then add in the kale and cook down until their is more room in the pan. Add in chickpeas and incorporate.

5. Add tomato paste to the kale mixture and incorporate until all ingredients are coated with tomato paste. Add kosher salt and pepper to taste. Continue heating.

6. Add some hot sauce to the kale mixture to add a little kick, also add more curry powder.

7. Incorporate cooked tofu into kale mixture, making sure not to 'smoosh' the tofu when mixing in.

8. Serve over a rice and enjoy!

(and for all you people like me who have a hard time cooking for just one or two people, this keeps VERY well in the refrigerator and reheats well too).