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Tuesday, December 13, 2011

Slow-Cooked Curried Chickpeas (With Chicken)

I also got this recipe from Clean Eating Magazine (January 2011 issue)--I can't help it, the recipes are so tasty and healthy!  The winning combination in my book.  The recipe didn't call for chicken, but I wanted to add chicken because we eat chicken and we like it.

Slow-cooked curried chickpeas with chicken--so tasty!


Ingredients:
  • 1 lb chickpeas, rinsed and picked over (about 2 1/4 cups)
  • 1 rutabaga (1.5-2 lb), peeled and cut into 3/4-inch diced (appx 4 cups)
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 5 tsp curry powder
  • 3 tsp cumin (I added this because I wanted some more flavor, the recipe didn't call for it)
  • 2 tsp mild chile powder
  • 1 lb mustard or collard greens, thick stems removed and leaves chopped (about 8 cups), divided
  • 1 1/4 tsp sea salt, divided
  • Fresh ground pepper, to taste
  • 1 1/2 cups uncooked brown rice (I used quinoa instead)
  • 3/4 cup jarred water-packed roasted red peppers, patted dry and sliced
  • 1 cup nonfat plain Greek-style yogurt
  • 1/4 cup cilantro
  • Lime wedges, for garnish, optional (I opted out of this one)
Steps: 
  1. Place chickpeas in a large saucepan and add water to cover by about 3 inches.  Bring to a boil over high heat and cook for 5 minutes.  Reduce heat to medium and simmer, partially covered, for 1 hour.  Stir occasionally and add additional water, if needed, to cover chickpeas.  Drain and rinse. (You can adjust this step if you're using canned chickpeas.  
  2. Place chickpeas, rutabaga, onion, garlic and bay leaf (I added *cooked chicken too) in a 5-7 quart slow cooker, then add 5 cups water, cover with lid and cook on high for 4-5 hours or on low for 8-10 hours (whichever is most convenient).  About 30-45 minutes before chickpea mixture is done, add curry and chile powders (and for me, cumin) and stir to combine.  Add about half of greens and replace lid for 5 minutes, until wilted.  Then add remaining greens and continue cooking for remaining time or until chickpeas are tender.  (Finished dish should be slightly soupy; you can remove excess water with a ladle)  Stir in 1 tsp salt and black pepper.  (I added a bit more salt to taste). 
  3. Meanwhile, cook rice or quinoa.  Serve chickpeas over rice and top with red peppers, yogurt and cilantro.  Garnish with lime wedges on the side, if desired.  
Serves 8. Hands-on time: 25 minutes. Total Time: 5-6 hours or 9-10 hours depending on crock-pot setting
Recipe Courtesy of Clean Eating Magazine

 *Cooked Chicken- I chopped chicken breast and cooked it in a pan seasoning it with salt, pepper, garlic powder, and diced onion.

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5 comments:

  1. That really looks good. And sounds super tasty!

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  2. Oh this sounds amazing. One of my favorite things to get when I get indian is the curried chickpeas. yummy! Was it hard to make?

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  3. mmhm..this looks so good! i might have to try it soon!

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  4. Yummy!! I'm going to have to make this!

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  5. Would you call this Indian? It looks AMAZING!

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