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Chickpea, Tomato, and Corn Curry

What you need: 

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)

What you do: 

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.

Preparation Time: 
30 minute
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This is so delicious! I make this on a semi-regular basis now - very yummy!

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I feel like the tomato stood out a little too much above everything else.  I would definitely use less if I were to make this again.

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I used homemade veggie stock to make it a little soupier.  I also added an onion and a few stalks of celery because I needed to use them up.  Turned out really good.

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Awesome, awesome, awesome!!! What a great blend of spices. I stole another member's idea and added 2 cups of vegetable broth and made it into a soup. I used fresh ginger and added scallions with the corn then garnished with cilantro! Excellent!

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Fantastic!  ;)b
I'm so happy I tried this!  I usually make my chickpea curry with coconut milk, but since I'm trying to cut back on fat, this sounded perfect.
I used veggie broth instead of oil and added a package of frozen spinach.  In my opinion, the lemon juice is what makes it.  I served it with brown jasmine rice - my husband is a rice-a-holic - but I ate the leftovers without - the rice wasn't necessary.
I think this just became a new staple!

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Oh man! This is great! I'm eating it now, and I can't believe how good this is.

I added spinach to it about 10 minutes into it cooking, and I served it over unflavored couscous as has been recommended, and it's fantastic. I ended up adding a bit more agave and curry powder and cutting the ginger and half the beans. Thanks!

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How many fresh tomatoes should I use to sub for canned?

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This was my first time cooking (not eating!) food with these sorts of spices and flavors. While I followed the recipe pretty closely, I made slight alternations along the way. I decreased the amount of agave nectar, used fresh corn since that's all that I had, and added spinach to the mix. I absolutely love the sweetness the corn and agave give it and the flavors are just right. I'm definitely using this recipe again.

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This is great...love the sweet followed by the kick of spiciness! 

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This was great! I'm always so surprised how versatile ginger is. I added half a can of haricot beans because there were staring at me in the cupboard. I also added extra ginger and used hot curry powder. I quote my boyfriend; "NOM NOM NOM!!"

Will be making this again. Thank you :) x

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