{"id":2866,"date":"2023-03-08T06:20:06","date_gmt":"2023-03-08T11:20:06","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2866"},"modified":"2023-03-08T06:58:45","modified_gmt":"2023-03-08T11:58:45","slug":"when-you-run-out-of-ideas-for-cooking-beans-you-can-fall-back-on-this-tasty-chickpea-and-vegetable-curry","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2866","title":{"rendered":"When You Run Out Of Ideas For Cooking Beans, You Can Fall Back On This Tasty Chickpea and Vegetable Curry"},"content":{"rendered":"
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Curried chickpeas and vegetables in a<\/span>
soda fired earthenware ramen bowl<\/span>
by Justin Rothshank<\/a><\/span><\/figcaption><\/figure>\n

When it gets to this time of late winter, I have made all my favorite bean recipes (baked beans<\/a>, mushrooms and beans<\/a>, black beans and rice<\/a>, red bean and turkey chili) so many times that we are longing for a different flavor. Then I remember curry<\/a> and our tastebuds are satisfied for a few days. Curried red lentil<\/a> soup and Jane Brody\u2019s<\/a> simple curried lentils are two easy recipes I rely on but my winter curry of choice is made with chickpeas and lots of vegetables.<\/span><\/p>\n

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Get all your ingredients prepped and ready<\/span>
(your mise en place)<\/span>
and cooking will be both easier and calmer<\/span><\/figcaption><\/figure>\n

Right now, when most fresh local veggies are still not available, I use a combination of winter farmers market storage vegetables (carrots, onions, potatoes, squash) and grocery store staples (cauliflower, celery, frozen peas, bagged arugula or baby kale and cilantro). Adding cubes of potato and\/or winter squash makes this a heartier stew but I don\u2019t always want it so starchy so they are optional. My husband doesn\u2019t like coconut but I can get away with some coconut milk in a curry since the spices are so flavorful that he doesn\u2019t notice. You could use just broth and settle for a thinner consistency or add some cream. And if you do make it thinner and pur\u00e9e a bit (use an immersion blender for 15-30 seconds or take out a cupful and pur\u00e9e in a blender and add back in), you could serve the leftovers as soup.\u00a0<\/span><\/span><\/p>\n

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Different brands and colors of chili paste<\/span>
Use the one you like<\/span><\/figcaption><\/figure>\n
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Add greens in the final minutes of cooking<\/span>
so they stay green<\/span><\/figcaption><\/figure>\n

Which curry seasoning you choose is a bit flexible. I use Madras<\/a> curry supplemented with Thai red or green chili paste but Jamaican or any other yellow curry powder will work. If you want a milder flavor, leave out the chili paste and cayenne, double the amount of curry powder and perhaps use some lemongrass to enhance the complexity. We love this curry with basmati or Japanese rice (or papadem crackers) but if you add enough vegetables, you won\u2019t even miss the rice.\u00a0<\/span><\/span><\/p>\n

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Curried chickpeas\/vegetables on rice<\/span>
Earthenware bowl by Justin Rothshank<\/a><\/span><\/figcaption><\/figure>\n

CURRIED CHICK PEAS<\/span><\/p>\n