Stop by West Street Grill in Litchfield and experience the gorgeous setting and taste their delicious Chickpea Curry. Check out their menu at www.weststreetgrill.com. Below is the recipe for Chickpea Curry. Enjoy!
4 16oz cans of chickpeas (drained) or 2 ¼ cups dry chickpeas (soaked overnight, drained & rinsed)
1/3 cup grapeseed, sunflower oil, or coconut oil
1 tsp whole cumin seeds
2 medium sweet onions, diced
1 finely diced jalapeno (or more to your taste) or one large chile d’arbol
1 can of pureed San Marzano tomatoes (28oz)
4-6 cups filtered water or half water/half coconut water
3 tsp hot curry powder
1 tsp garam masala
1 tsp powdered ginger
1 tsp turmeric
2 tsp sea salt
¼ cup filtered water
Mix spices with the water, and allow to stand 5-10 minutes
If using dry chickpeas, cook over low-medium heat for 1-1/2 hours, covered in water at all times
In a large stainless steel pot, heat the oil over medium-high heat
Add the cumin seeds and cook, stirring until they start to pop (1-2 minutes)
Add the onions and jalapeno, reduce heat to medium and cook for 10 minutes or so, stirring often
Add the spice mixture to the onions and jalapenos, and cook for 5 minutes
Add the tomatoes to the pot, stirring well
Add the chickpeas and coat well
Add water to almost cover the chickpeas.
Bring to a simmer, then reduce heat to low.
Cook for 20-30 minutes
Season with the sea salt and stir from time to time to blend the flavors
Add more water if dry, or raise the heat to reduce liquid if too wet
Best if made 1-2 days in advance, as this matures absorbs the flavors (at this point, you may have to add a little liquid. Ie, low sodium tomato juice, vegetable stock or filtered water)
Serve with diced cucumbers and with coconut yogurt
This recipe appears to be somewhat complex, but is in essence, very simple, and quick and easy to prepare.
Spice blends are available Online from Penzeys Spices or from Cosmos International in West Hartford