Chickpeas are the base of this simple vegetarian dish. Additional offerings of savory ingredients and flavors, include sweet carrots, spicy chiles, aromatic spices and a creamy coconut milk sauce to take Chickpeas to new heights.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients
Makes 6 servings
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1 Can (28 Ounces) Tomatoes
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1 1/2 Cups Water
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1 1/2 Tablespoons Ginger Powder
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3 Tablespoons Peanut Oil, divided
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1 Cup White Mushrooms, chopped
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1 1/2 Cups Onion, chopped
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1 1/2 Cups Carrots, finely diced
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1 Cup Broccoli Florets
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2 Teaspoons Yellow Mustard Seed
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2 Teaspoons Ground Cumin
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2 Teaspoons Ground Coriander
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2 Teaspoons Ground Fenugreek Seed
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1/2 Teaspoon Ground Turmeric
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1 Teaspoon Mustard Powder
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1 Fresh Japones Chile, seeded and minced
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1 Can (13 Ounces) Coconut Milk
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1 Cup Chickpeas, cooked
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3 Cups Thai Jasmine Rice, cooked
Directions
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Place tomatoes, water and ginger in large saucepan and bring to a simmer.
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Meanwhile, heat 2 tablespoons peanut oil in skillet, add mushrooms, onions, carrots and broccoli and sauté until softened.
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Toast mustard seeds in separate small frying pan over moderate heat. When seeds begin to pop, cover with lid and wait for popping to finish. Set aside to cool.
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Add remaining 1 tablespoon peanut oil to small skillet with mustard seeds, and place over moderate heat. Add remaining spices and chile and fry briefly, 2 to 3 minutes, until fragrant.
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Add coconut milk, chickpeas and sautéed vegetables to tomato and ginger mixture, and mix well. Add fried spice mixture, mix well and cook briefly to incorporate flavors.
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Serve over rice.