Easy & Delicious Curried Chickpea Stew

Vegetarian meals are not only nutritious, they are quick and easy to make. This chickpea stew can be served as a side dish or a main meal as show in the photo above. Choosing to make chickpeas from scratch instead of from a can is not only healthier (less sodium and no chemicals), it's tastier. It involves a bit more effort, but it's so worth it.

Chickpeas, also known as Garbanzo Beans, are the most widely consumed legume in the world. When selecting your chickpeas, be sure that they are dry (but not shriveled), firm, clean, and uniform in color. Store in a closed container to protect from moisture and pests. I store mine in the freezer, along with lentils and other beans or grains.

Soak your chickpeas in water overnight so that they cook faster. I like to buy organic chickpeas at the local farmer's market. Place chickpeas in large pot, cover with water, add a teaspoon of oil, and boil until tender. DO NOT ADD SALT. I usually make a large quantity of chickpeas and divide them into containers. They keep very well in the freezer for future recipes.

About 4 cups cooked chickpeas

2 T olive oil

2 cloves garlic, minced

1 large onion, chopped or sliced (as you prefer)

2 carrots, sliced

2 celery stalks, chopped

1/2 cup white wine (water or broth is fine if you don't have the wine)

Handful of chopped cilantro

1t yellow curry paste

Sweet Paprika, Salt, and Red Pepper Paste- to your personal taste (I like it spicy so I'm heavy on the curry and red pepper paste)

1. Saute garlic in olive oil. Add onion, carrot and celery. Cook on low/medium until tender.

2. Add wine, curry paste, chickpeas, and spices.

3. Lower heat and simmer for about 20 minutes.

4. Add cilantro last. Remove from heat and let it set sit for about 10-15 minutes.

Serve as a side dish or over greens (baby spinach or shredded romaine). Spoon cottage cheese or plain yogurt on top. Sprinkle with sesame seeds and nuts. This dish goes very well with a fruity white wine.