Wednesday, February 2, 2011

Chickpea Curry and Fry-bread

This recipe is really chickpeas two ways:  a coconut curry and a fry-bread.  The curry is wholesome, flavorful and packed with nutritious vegetables and the fry-bread is just a little bit decadent!  Chickpea flour is truly wonderful stuff, adding a toasty, nutty flavor and lots of protein to the crispy, chewy bread.  Once you taste it, you'll want to make it often!

Chickpea Curry and Fry-bread
serves 6

2 cups dried chickpeas, boiled in water until tender
1 cup chickpea flour
1 1/2 cups water
4 T olive oil
1 T ghee (or olive oil)
1 small onion, chopped
4 cloves garlic, minced
1 small sweet potato, diced
2 small carrots, sliced
1 can coconut milk
1 cup vegetable stock
1 cup yoghurt
2 T curry powder
1/2 tsp cayenne
1 bunch kale, stems removed and chopped
1/4 cup sliced almonds
1 cup cilantro leaves

Start the fry-bread:  Whisk together chickpea flour, water and 1 teaspoon of salt in a medium sized bowl.  Cover with a towel and set aside.  Preheat oven to 450 degrees.  In a large, flat-bottomed saute pan, add the 4 tablespoons of olive oil.  Heat inside the oven until oil is hot, but not smoking, about 6 minutes.  Carefully pour the bread batter into the pan and fry in the oven until very crispy and golden, about 40 minutes.  Remove pan from oven and slide bread onto a cutting board.  Sprinkle with kosher salt and slice into 6 pieces. 

Heat ghee in a large saucepan over medium heat.  Add onion, garlic, sweet potatoes and carrots and saute for about 5 minutes, making sure not to let garlic burn.  Add chickpeas, coconut milk and stock and bring to a boil.  Reduce heat and simmer mixture, covered, until the sweet potatoes are soft, about 20 minutes.  Add yoghurt, spices and kale and turn off heat.  Allow the kale to soften, stirring often, for about 5 minutes.  Top each serving with cilantro leaves and almonds and serve with fry-bread.

1 comment:

  1. Erik, can you make this please?
    Kristin, this one looks like it could take the place of the lentil wonderment.