Chickpea, Tomato, and Corn Curry
4 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/2 tablespoon agave nectar or maple syrup
1 tablespoon lemon juice
32 oz can of chickpeas
16 oz can diced tomatoes
8 oz can full kernel corn
1/4 cup chickpea liquid (set aside from the can)
I wanted a chickpea dish with a somewhat lighter flavor than what I usually eat. The tomatoes and lemon juice add a bit of acidity, and the corn and agave nectar give it sweetness.
Use a large saucepan (I'd advise against non-stick) and a tool that's good for scraping, like a wood spoon.
Over medium high heat combine oil, spices, and salt and cook for 2-3 minutes.
Add the agave nectar, lemon juice and stir thoroughly, and 1/4 cup of the chickpea liquid. Cook for another 1-2 minutes.
Strain the chickpeas and add them to the saucepan. Stir until coated. Then strain the tomatoes (they will retain some fluid, which is good) and add these as well. Blend thoroughly. Bring the pan back to a boil, turn the heat down to a simmer, cover, and cook for 15 minutes or until chickpeas have reached desired texture.
Check the mixture, adding salt, cayenne, or agave nectar to taste. Then remove from heat.
Strain the corn and add it to the saucepan. Stir everything together. You don't want the corn to cook, because it will lose its texture. The tomatoes and chickpeas will heat it up enough.
This makes four large servings or six smaller ones. I'd advise against serving over rice, because the rice overwhelms the flavor. A side of brown rice is great with it though.