By Shelby Robinson
Chickpea Curry
INGREDIENTS
1 tablespoon vegetable oil (coconut oil preferred)
1 onion, chopped
4 cloves garlic, minced or crushed
1 inch ginger
1/2 tsp. salt
2 tsp. curry powder
1 dash of cinnamon
1/8 tsp. pepper
1/8-1/4 tsp. cayenne pepper (even less if your family is sensitive to spice)
14 oz. diced tomatoes
30 oz chickpeas (2 regular sized cans) drained and rinsed*
3 oz. coconut milk, canned or mixed from powder**
1 oz. water
1/4 cup cilantro (optional)
DIRECTIONS
Heat oil in a small wok or large saucepan on medium. Cook onions until soft, about 5 minutes. Add ginger and garlic, and cook 1-2 minutes until softened. Add salt, spices and diced tomatoes with juices. Heat and simmer another 1-2 minutes. Add chickpeas and cook for 2-3 minutes. Add coconut milk and water, and bring to a simmer for another 5-10 minutes. Add additional water to thin the broth as needed. Top with chopped cilantro, optional.
Ashburn nutritionist Jennifer Bhide, RD, MEd., recommends this recipe, which was created by pediatrician Nimali Fernando. Fernando works with children’s health in Fredericksburg, and you can check out her entire list of “kid tested” foods at www.doctoryum.com. Bhide has been a registered dietitian since 2001 and currently works as a part-time consultant for FoodMinds, LLC.
