Chickpeas: They're What's For Dinner

Curried chickpeas, melon, and cucumber, originally uploaded by momaste.

Tonight was a use-up-the-veggies night. I had a head of cauliflower, an eggplant, several tomatoes, and a ton of carrots that were all about to give up the ghost, so I cooked them in the pressure cooker with chickpeas, onions, garlic, and curry in veggie broth, adding whole wheat couscous in the last five minutes to thicken it up. Sprinkled with lime juice and cilantro, it was a yummy, hearty dinner that the whole family enjoyed. I served the stew with slices of melon and cucumber. Yum!

Curried Chickpea Stew

1 T olive oil
1 onion, chopped
2-3 cloves garlic, minced
3-4 carrots, peeled and diced
1 head cauliflower, cored and chopped into florets
1 1/2 c. dry chickpeas, soaked overnight
2 t. cumin
1 t. garam masala
1 t. turmuric
1/2 t. cardamom
1/2 t. red pepper flakes (more to taste)
4 c. vegetable stock
2 tomatoes, diced
1 eggplant, peeled and diced
1 c. uncooked whole wheat couscous
cilantro and lime wedges to garnish

In the pressure cooker over medium-high heat, saute the onions and garlic in olive oil. Add carrots, cauliflower, chickpeas, spices, and stock. Stir well to combine. Add tomatoes and eggplant on top but do not stir in. Cook under pressure for 20 minutes, quick pressure release. Using a potato masher, mush the tomatoes and eggplant into the sauce and break up carrots and cauliflower. Add couscous, recover, and let sit off heat for five minutes. Serve spritzed with lime juice and topped with cilantro.