It HAS to be Soup! Fragrant Spiced Chickpea Curry

Thank GOODNESS the sun is shining because the temp on my phone is still 27F. Yikes, who ordered this weather. Last week I was in St Pete, Florida. Sunshine most days, even on the cloudy ones it never dropped below 60F. Heaven. Today I am cranking out work at my computer and trying to remember to get up every hour to move around. So my feet don't turn into popsicles, and I can actually feel my nose. I don't know about you all, but just the thought of weather like that makes me shiver. I so wish I could appreciate cold more. But I don't. I guess that's why God made Maine and Florida, and people that enjoy living there:)

As the thermometer began a steady decline this weekend. I started plotting my cold weather cooking strategy. And, you won't be surprised to know that it includes lots of soup. It has to be soup to warm cold fingers and toes. It has to be soup to keep at a simmer for hours to gently warm the kitchen and spread its tantalizing aroma throughout the house. It has to be soup.

So here's a recipe for Meatless Monday that's one of our favorites here in chilly Atlanta. But no matter where you live, I think you'll find it warm and soothing - just right for a weeknight dinner. Warm, (not hot!), from the spices and warm from the heat. Steam up some brown Basmati rice*  and call your folks to the table.

Fragarant Spiced Chickpea Curry
Good News, this recipe can be double or tripled, and it freezes great!

2 TB Olive Oil

1 Tsp Turmeric

1 Tsp Cumin

½ Tsp Freshly Cracked Black Pepper

1 Tsp Garam Masala

¼ Tsp Cayenne Pepper 

1 Tsp Ground Coriander

1 Red Onion, Chopped

1 TB Grated Ginger

4 Cloves Garlic, Grated or Minced

1 Cup Vegetable Stock

1 (14.5 oz) Can Fire Roasted Tomatoes

2 (15 oz) Cans Chickpeas, Drained and Rinsed

Sea Salt to Taste

1 Cup Light Coconut Milk

Thinly Sliced Red Onions, Chopped Fresh Mint, Cilantro or Chopped Tomatoes

Step One Heat oil in a sauté pan over medium-high heat. Stir in the spices and stir until fragrant. Add in the onion, and ginger, and cook until the onion is wilted.  Stir in the garlic, the tomatoes, stock and chickpeas; season to taste with salt. Bring to a boil, reduce the heat to low, cover and simmer until garbanzos are very soft, about 20 - 30 minutes. 

Step Two After the chickpeas are softened, use a potato masher and mash them a little bit. Don't mash them all, just about a quarter of the chickpeas. Add the coconut milk and cook and stir for another 10 minutes or so - this will thicken the sauce. Serve, topped with garnishes of your choice.

*Make your brown Basmati rice more flavorful and even better for you. Microwave a cup of frozen green peas for a minute. Add them into your cooked brown rice. Beautiful color AND taste.