Chickpeas 2 Ways: Italian & Indian

28 Nov

After rolling myself out of my parents’ house, I got hungry (again).  I was craving veggies in a major way after days of carb-loading (sour cream & cream cheese mashed potatoes anyone), and needed to make something straight out of the pantry since I was without groceries.  I looked in my bare cabinets, and pulled out a can of chickpeas.  Eureka!

I love creating multiple recipes with different flavor profiles from the same base ingredients.  It’s a way for me to make left-overs exciting and new!  Last time I shared my meatball recipes.  Now I bring you Chickpeas 2 ways.

Indian Chickpea Curry (serves 1)

  • 1/2 of a 15.5 oz can of chickpeas (garbanzo beans)
  • 1/2 medium onion, diced
  • 1 tbs garlic, minced
  • 1 tbs tomato paste
  • 1 cup chicken stock
  • 1 tbs olive oil
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • sprinkle of ginger
  • salt & pepper to taste

Heat 1 tbs olive oil over medium heat.  Add 1/2 a can of chickpeas and diced onions, then sprinkle with salt and pepper.  Saute for 5 mins. 

Add tomato paste and 1/2 cup of chicken broth to pan.  Add garam masala, curry powder and cumin to pan.  Stir, and continue to cook over medium heat until sauce thickens, about 7-10 mins.  Add additional 1/2 cup of chicken stock and sprinkle ground ginger over top.  Add salt and pepper to taste, and stir.  Cook for about 5 more mins and take off the heat.  Your chickpeas should be soft, and will be perfect served over a bowl of brown rice!

Italian Chickpea, Spinach and Tomato Stoup (serves 2)

  • 1/2 of a 15.5 oz can of chickpeas (garbanzo beans)
  • 1/2 medium onion, diced
  • 1 tbs garlic, minced
  • 2 tbs tomato paste
  • 1 cup chicken stock
  • 1 tbs olive oil
  • 1/2 cup water
  • 3 oz fresh spinach
  • 1/2 cup orzo (small grain pasta that looks like rice)
  • 1 14 oz can of diced tomatoes with juice
  • 1 tbs pepper
  • 1 tsp salt

Heat 1 tbs olive oil over medium heat.  Add 1/2 can of chickpeas and diced onions , then season with salt and pepper.  Saute for 5-7 mins.  Add tomato paste, 1/2 cup of water, spinach and canned tomatoes to the pot.  Continue to cook over medium heat until chickpeas are tender and spinach has wilted.  About 7 mins.  Add cup of chicken stock and orzo, then bring to a boil. 

Continue to cook at a boil until orzo is cooked, approximately 7 minutes, stir periodically or orzo will stick to the bottom of the pot.  Add salt and pepper and stir. 

I love this stoup (Rachael Ray’s term for a cross between stew and soup), because it’s hearty and healthy after days of indulgence!  Plus I found a way to make 3 meals out of ingredients in my apartment.  You can re-create this meal for a few bucks at the store.  Yay for cheap/free food!

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