Curry Chickpea Stew
Hey guys - I'm a cooking fool this weekend, playing with all kinds of new recipes. I made this for dinner last night, vegetarian, high in protein, and just freaking awesome. For all the athletes out there, add some pasta for higher carbs!
2 cans chickpeas (garbanzo beans)
2 carrots, diced
3 stalks celery, diced
1 medium onion, diced
2 cloves garlic, diced
3 cups vegetable broth
5 tablespoons curry powder
1 sprig fresh rosemary
1 tablespoon olive or canola oil
Salt and pepper to taste
Hot Sauce optional
Saute carrots, celery, onion, and garlic in oil until soft. Add vegetables to pot, cover with chickpeas and broth. Add curry powder, rosemary, and salt and pepper. Bring to a boil, and turn down to medium low heat for about 15 minutes.
Remove roughly half of veggies and chickpeas and set aside. Using a food processor or hand blender, puree the remaining liquid, chickpeas, and veggies. Add back the solid chickpeas and veggies, and serve over rice, pasta, or alone.
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