I love the crock pot but I don’t use it nearly enough. Mine was a peculiar gift. I had been in Seattle only a short time and while walking around Ballard, it was just spontaneously gifted on us by someone doing some house clearing. Apparently, I “look like someone that could use a crock pot”. So when I saw a crock pot recipe for chickpea curry earlier this week, it was all the motivation I needed to pull the neglected thing out and use it.
I will apologize in advance… this is an “easy” curry, and probably an insult to the ancient and proud tradition of curry, but it does appeal to my Bachelor Chow principle (minimal amount of utensils, shelf stable ingredients, generous portions and filling).
- 1 onion
- 2 garlic cloves
- 1 inch of ginger
- 2 tablespoons of olive oil
- 2 cans of chickpeas
- 1 can of diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- [OPTIONAL] 1 cinnamon stick OR 1 teaspoon cinnamon
Dice your onion and garlic cloves, finely mince or shave ginger; sauté in olive oil for about five minutes. In the meantime, combine drained chickpeas, tomatoes, cumin, coriander, turmeric, salt and (optional) cinnamon in the crock pot.
After about five minutes, add your sauté to the other ingredients in the crock pot and add just enough water to cover. Power up the crock pot and ignore for several hours. The recipe says 5 hours but I’d give it a stir and sample every once and a while.
It is currently on my kitchen counter top. I’ll let you know how it turns out. If it does, I may try the equally culturally insensitive Crock Pot Lasagna. ;-)
UPDATE 2012-01-09: Curry turned out great. It even received a “Nom” of approval from the curry connoisseur, Pip, who immediately annexed the leftovers “in the name of lunch”.