An easy, anytime curry that comes together in a snap.
An easy, anytime curry that comes together in a snap. Adapted from The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking
To cook your own chickpeas, soak 1 cup (200 g) of dried chickpeas (a.k.a garbanzo beans) in 4 cups (1 liter) cool water for 8 hours or overnight. Drain the chickpeas and put them in a large saucepan covered by 4 inches of water and 1 large bay leaf. Simmer, partially covered, until tender, about 45 minutes to 1 hour. When nearly cooked, add 1 teaspoon sea salt to the pot. Let cool in the broth and refrigerate for up to 1 week. You'll have more chickpeas than you'll need for the recipe, perfect for adding to green salads, pastas, or for making Emilie's Smashed Chickpea Salad in her book.
Nutritional values are based on one of three servings.
I made this with super-flavorful curry powder from Spice Society