Vegan Chickpea Curry

Recently I've developed a plethora of food allergies/ intolerances. The doc doesn't know... anyway, this has driven me to be vegan, and gluten free, caffeine free and alcohol free (although I could have wine). I occasionally give into dairy and bread, but I pay for it sorely within hours. So really I never thought I would be on the vegan-gluten free band wagon, but here I am.

My choice to be a vegetarian was mien of course, but all this other stuff, no. I miss bread, and I miss yogurt.

My eating habits have changed, and it's been tough going out to eat. Everything, especially major chain restaurants only has meat, with cheese, and bread. After so many meals out does one want to order a bed of lettuce again with a few tomatoes.

Cooking has been awesome. It's interesting, and exercises the mind and heart. Also since I've been working out A LOT, I crave protein, however I need my balanced meals. In the past I'd go to chipotle and order carnitas with rice and what not. Now I have the joy of enjoying the veggie bowl (no fajita veggies- green pepper allergy). So a quick meal is usually brown rice, both beans, mild sauce, lettuce and guacamole. I was making this amazing garbanzo bean salad, but that got tedious and so I began eating plain chickpeas out of a can. 

However, eating out in general can get expensive, salads get old, and eating chickpeas out of a can, can get bland. Plus the art of cooking is so romantic in a way. So I came up with a recipe... or is it the inert Indian cooking genes in me?

Chickpea Curry Recipe

Ingredients:

1 can garbanzo beans (un-drained)

1 yellow/ sweet onion

1 - 2  cloves garlic (to taste)

1-2 vine tomatoes (or just any frikkin tomato)

1-2 teaspoons cumin seed

1/4th teaspoon turmeric powder

0.5 inch of grates ginger OR 1/4 teaspoon ginger powder

1/4th teaspoon chili powder/ paprika/ cayenne pepper (to taste)

1-2 dried chili peppers

1-2 tablespoons oil (vegetable/ olive)

1/3 cup water

10-15 minutes. Serves 2.

Directions:

1- dice the onion, tomato and garlic, and keep separately

2- heat the oil in a frying pan over medium heat/ flame

3- add onions, garlic cumin to hot oil. wait till little golden

4. add tomatoes (beware the splatter)

5- let the tomatoes get a little mushy

6- add all other spices let heat a little longer 5-6 minutes

7- add garbanzo beans with water and let cook covered for a little bit.

8- add salt to your own taste. and a pinch of sugar!

Voila!

drape over some brown rice, or with naan, roti/tortilla, and enjoy.