I really like Indian food lately – particularly things with curry. Curry didn’t seem to be on my radar much before a few years ago. Then we started visiting an Indian restaurant (originally named “Taj Mahal”) occasionally after church on Sundays. It’s great because they have a buffet, so everyone can find something they like (I use the term “like” loosely with the kids, because one only seems to like the red chicken and another the pudding with fruit cocktail mixed in. Oh well – baby steps, right?).
Anyway, it seems most dishes there have the distinct yellow coloring that I now know comes from curry. Curry is spicy, but not hot-spicy (like my unfortunate adventure with too much chipotle pepper last month).
So, when I saw Curried Chicken and Chickpea Stew in a magazine I get, I thought I would try it.
First I began by soaking the chickpeas (or garbanzo beans, as I call them) overnight. I’m trying to use more dry beans rather than canned, because they’re cheaper and have less salt – it is a pain though, remembering the night before to get them soaking.
The next morning, they went into the crockpot, along with the last (? I think – there may be more if I dig) of last summer’s tomatoes from the freezer.
It was very good! Really, I wouldn’t change anything about it. Even the kids (cautiously) ate it, and I saw at least one sneak back for seconds. It was like eating at the Indian restaurant – only cheaper.