Curried Chickpeas

Curried Chickpeas at 1840 Farm

We’re only weeks away from the Big Game, the biggest football game of the calendar year. Football fans will be planning gatherings with family and friends to watch the game and enjoy fun food while doing so.

We’ll do the same, making our favorite snack foods to nibble on during the pregame until the last seconds tick off on the game clock. While we haven’t decided on the final menu, I know that we’ll probably have grilled burgers and sausages, perhaps a pot of chili, and these delicious curried chickpeas.

When entertaining, I love to depend on recipes that can be prepared ahead, and those that pair well with a variety of other recipes. These chickpeas are just that sort of recipe. They develop a deep flavor when allowed to rest in the refrigerator for a few hours or overnight before serving. They make a great, flavorful side dish for grilled meats, and offer a great vegetarian option for those who prefer not to eat meat.

I prepare a large batch of these chickpeas the day before the Big Game. If we have enough of them leftover, I have been known to serve them over steamed rice for dinner the next night or I often puree them with a bit of olive oil, tahini, and lemon juice to make a delicious curried hummus. No matter how I reimagine them, they’re always delicious.

One of our favorite brands, Mezzetta, is celebrating the Big Game by holding their Homegating MVP (Most Valuable Pepper) Sweepstakes.  You can enter to win an amazing collection of prizes from Mezzetta.  You can enter to win:

Grand Prize (one winner will be selected)
55” 4K LED TV
The Mezzetta Homegating Party Pack (Mezzetta branded football, blanket, four pint glasses, cooler, party tray, cocktail napkins, and a jar each of Mezzetta Whole Golden Greek Peperoncini, Deli-Sliced Tamed Jalapeños, Deli-Sliced Mild Pepper Rings, Sliced Golden Greek Peperoncini, Roasted Bell Peppers and Deli-Sliced Roasted Bell Pepper Strips.

Runner Up Prizes (ten winners will be selected)
The Mezzetta Homegating Party Pack (Mezzetta branded football, blanket, four pint glasses, cooler, party tray, cocktail napkins, and a jar each of Mezzetta Whole Golden Greek Peperoncini, Deli-Sliced Tamed Jalapeños, Deli-Sliced Mild Pepper Rings, Sliced Golden Greek Peperoncini, Roasted Bell Peppers and Deli-Sliced Roasted Bell Pepper Strips.

After you’ve entered to win, you can find a great group of recipes perfect for game day.  I can’t wait to try the Italian nachos they shared in this video! Be sure to enter before January 26, 2016.  Good luck to all who enter!

Curried Chickpeas
I prepare a large batch of these chickpeas each time I make them. If we have enough of them leftover, I have been known to serve them over steamed rice for dinner the next night or I often puree them with a bit of olive oil, tahini, and lemon juice to make a delicious curried hummus. No matter how I reimagine them, they’re always delicious.
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Ingredients
  1. 8 cups chickpeas, cooked and drained
  2. 1 Tablespoon olive oil
  3. 1 large onion, diced
  4. 6 cloves garlic, minced
  5. ¼ cup Mezzetta Roasted Red Bell Peppers, drained and chopped
  6. 2 Tablespoons sundried tomatoes packed in oil, drained and chopped
  7. 1 Tablespoon tomato paste
  8. 1 Tablespoon chili paste
  9. 8 ounces coconut milk
  10. 8 ounces bone broth or stock
  11. 2 Tablespoons curry powder
  12. 2 teaspoons turmeric powder
  13. 2 Tablespoons fresh lemon juice
  14. salt and pepper to taste
Instructions
  1. In a large pot over medium heat, sauté the onion in olive oil until translucent. Add the garlic, peppers, and sundried tomatoes, cooking briefly to warm, approximately one or two minutes. Add the tomato paste, chili paste, coconut milk, and broth, stirring to combine.
  2. Bring the mixture to a simmer before reducing the heat to low. Add the curry, turmeric, lemon juice, and drained chickpeas. Stir to combine and simmer for 20 minutes. Taste for seasoning, adjusting as needed.
  3. Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm pita bread.
Notes
  1. I prefer to cook dried chickpeas for this recipe, using two pounds of them which leaves me with a few extra to use in other dishes. You could substitute canned chickpeas if you prefer, using 4-5 cans which have been rinsed and drained.
  2. This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can vary the ratio of coconut milk to bone broth if you prefer a creamier curry or one with more of a broth base. Feel free to experiment, adjust, and add your favorite flavors to this dish. Make it your own and enjoy every flavorful bite!
1840 Farm http://1840farm.com/

 


We’re thrilled to have the opportunity to share one of our favorite brands with our readers.  1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity.  Compensation received from sponsors will not influence the topics or posts made on this blog.  Sponsored posts will be clearly labeled as such. Product reviews will include our honest opinions about the product(s) reviewed.  Products that do not meet our standards of daily use on our farm will not be reviewed. Samples of the products that I review are sent to me at no expense in order to allow me to use the product and evaluate its performance.  The framework of our review process does not guarantee a positive review in exchange for the product provided.  Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.

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2 Comments

  1. Thanks for the great recipe. I look forward to trying it.

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