Thursday, July 21, 2011

Curried Chickpeas with Tomato & Bok Choy

I saw a recipe in one of my cook books that incorporated bok choy and chickpeas, 2 ingredients I've never cooked with, so I decided to try something new. I had a lot of trouble finding the ingredients the recipe called for so I kind just made up my own recipe. It turned out to be pretty good. If your in to trying new and different things, give this recipe a go. It's definitely not something traditional that you would see very often, but it was a good change. Light yet filling, flavorful but not overpowering. 

1 can of cooked chickpeas
4 bok choy stems, cleaned, leaves separated and cut into pieces
1 small yellow onion, diced fine
4 cloves of garlic, minced
1/2 tsp fresh minced ginger
handful grape tomatoes, cut in half
1 tsp ground cumin
1 tsp curry powder
large pinch red pepper flakes
1 tbsp olive oil
sea salt to taste

Drain the chickpeas and set aside. Saute the onions, garlic and ginger lightly in olive oil until softened. Add the dry spices and salt and saute for a couple of minutes. Add the chick peas and saute covered on low for a few minutes to let the beans pick up the flavor.

Increase heat to medium high, add the bok choy cook covered until the stems are soft. Once soft, add the cherry tomatoes and serve.

Note: If you can't find bok choy, fresh spinach would also work well in this recipe.

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