Friday, October 12, 2018

Curried Chickpeas & Zucchini

This morning I woke up to frost around my windows. Maybe it's just me, but it seems too early for it to be this cold! Or maybe I'm just a tad spoiled by the mild fall we've had so far.

Although I'm not quite ready to let go of warmer temps, there are a few great things about cooler weather. One of them being warm, comforting curry dishes. 

When it's chilly outside, this recipe hits the spot. It's simple to prepare and great for meal prep. Definitely give this one a try. 


Curried Chickpeas & Zucchini
Serves 4

1 Tbsp olive oil
1 small onion, diced
1 medium zucchini, diced
2 cloves garlic, minced
1 15oz can chickpeas, drained and rinsed
2 tsp curry powder
1 tsp cumin
1/2 tsp cinnamon
2 Tbsp tomato paste
3-5 Tbsp water
Salt & pepper to taste
3 cups cooked farro

Heat olive oil in a medium large pot. Add onion, zucchini and garlic. Cook until vegetables begin to soften - about 3-5 minutes. Then add the chickpeas, curry powder, cumin, cinnamon and tomato paste. Stir to combine, then add water 1 Tbsp at a time until you reach your desired consistency. Simmer over low heat for an additional 2-3 minutes. Salt & pepper to taste.

Divide cooked farro between four plates. Top with chickpea and zucchini curry. Optional: sprinkle with chopped cilantro.

What's your favorite comfort food?

- ST

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