Friday, 6 June 2014


“Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.” - Yotam Ottolenghi

For Food Friday, a recipe with the humble chickpea (or garbanzo bean, as it is sometimes called). Chickpeas are an excellent source of the essential nutrients, iron, folate, phosphorus, protein and dietary fibre. They are low in fat and most of the fat they contain is polyunsaturated. Preliminary research has shown that chickpea consumption may lower blood cholesterol. Because of their high protein content, chick peas are also increasingly used as animal feed.

Chickpea and Vegie Curry

3/4 cup chick peas
1 onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon cardamom
1 teaspoon cumin
1/2  teaspoon chilli powder
2 teaspoons turmeric
4 sticks celery, sliced
2 carrots, sliced
(Other seasonal vegetables, depending on market availability may be used/substituted)
2 teaspoons ginger, grated
2/3 cup vegetable stock
2/3 cup Greek yoghurt
100g mushrooms


Soak chick peas overnight. Simmer for 1-2 hour or until tender, (this will take longer if the chick peas have not been soaked).  Sauté onion until translucent. Add garlic and spices and sauté for a few seconds more. Add carrots, celery, (other vegetables), and ginger and sauté further. Add stock, yoghurt and chick peas and simmer for 20 minutes. Add sautéed mushrooms and cook for a further 5-10 minutes. Sprinkle with desiccated coconut and serve with rice, chutney and pappadams or Indian flat bread.

This post is part of the Food Friday meme,

and also part of the Food Trip Friday meme.

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