Easy Chickpea Curry

I know you were creeping on this blog to look for some pumpkin recipes.  I understand.  That's pretty much what I've been doing in my spare time too.  I have been bookmarking pumpkin recipes like it's my j-o-b.  And I'm not sorry about it.  I'm already racing against time.  I saw Christmas candles and scents popping up in my local Bath and Body Works!  Shut it down right now!  I'm living for fall, people!  I've been scooping up as many Bath and Body Works fall candles as humanly possible.  (I love you Yankee Candle, but $28 for a candle?  Ain't nobody got time for that!  B&BW is seriously stepping up their candle game!)

On top of that, I've sipped on my first ever pumpkin pie martini.  I've also picked up my first can of pureed pumpkin from Trader Joe's.  (PS - My cashier at Trader Joe's claims there's a pumpkin body butter coming out this season.  I'm currently stalking the store.  Don't call the cops yet please.)

Anyhow, this whole rant is basically to tell you that I haven't given up on fall.  Most definitely not! I'm obsessed with it, but even the most obsessive person has to take a breather once in a while.  This is my breather.

It's an easy chickpea curry that I adapted from Jessica's little (totally not little) blog.  I pulled this dish together pretty quickly for lunch and it was seriously so easy.  I had the Pandora Marvin Gaye station going in the background.  Just so you know, singing off-key at the top of your lungs really makes time fly by.  I should be embarrassed by myself.  I'm not.

Easy Chickpea Curry

adapted from How Sweet Eats

makes 2-4 servings

Print Recipe

• 1 1/2 tablespoons vegetable oil
• 2 leeks, cleaned, trimmed and sliced
• 3/4 red pepper, sliced
• 1/2 - 1 teaspoon salt
• 1/2 - 1 teaspoon fresh ground pepper
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated ginger
• 1 1/2 teaspoons chili paste
• 1/3 cup frozen peas, thawed
• 1 (14-ounce) can light coconut milk
• 1 (15.5 ounce) can cooked chickpeas
• 3 tablespoons freshly torn cilantro
• white or brown rice, for serving

1) Heat a large skillet over medium heat and add the vegetable oil until warmed.

2) Stir in the leeks, red peppers, salt and pepper and stir to toss.

 

3) Cover and cook until the vegetables have slightly softened, about 5 minutes.

 

4) Add in the garlic, ginger and chili paste and stir to coat the vegetables. Saute for 5 minutes, stirring occasionally.

 

5) Add in the peas and coconut milk.  Increase the heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.

6) Stir in the chickpeas and cilantro and cook for 5 minutes more.  Do not cover. Taste and season additionally if desired.

 

7) Serve immediately with the rice.

 

This combination of chickpea and curry was warm, spicy and as comforting as a bowl of soup.  Which reminds me that I haven't made soup in a while...But first up, I just may have a pumpkin-related dish in our near future.  You knew I wouldn't be able to stay away for long!