Curried Chicken and Chickpea Stew

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.

beans soakingYou’ll note some great northern beans in there as well, since I didn’t have enough garbanzos. One interesting thing I’ve learned is that 2/3 cup dry beans will equal a can.

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.

frozen tomatoesI made some broth from cooking the wing of the turkey I baked last week, and also dumped in the other ingredients,  and after a few hours …

Curried Chicken and Chickpea Stew 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.

 

3 thoughts on “Curried Chicken and Chickpea Stew

  1. This sounds fabulous! I love curry, too – and you’re right, it’s spicy, but not “hot spicy” – it’s just flavorful.

    I always forget to soak the beans the night before, too – I’ve taken to “speed soaking” – boil them in plenty of water for about 2 minutes, then let them sit and soak for 2 hours, then drain and there you go.

    Still not “quick” but quickER anyway.

    I am so doing something Indian next week.

    Thanks, Susan, for playing along with Third Thursdays!

  2. I have found few foods I do not like but sadly — I do NOT like curry…

  3. Well, actually I don’t soak my beans at all. I rinse them really well, but that’s all. Then I cook them most of the day on the stove top – I assume that would be the same as cooking them in the crockpot. Anyway, they always do fine. I don’t think I’ve ever tried curry. Or chipotle for that matter.

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