Curry Chickpea Stew
There is something in the fall air that makes me crave soup. Soup and fresh carbs of some sort. Homemade bread, biscuits, corn bread. Okay. Maybe I just want soup because it makes me feel okay about eating a slab of bread.
Really though, I do love soup.
And Briar does too! She shovels it in like there’s no tomorrow. Even if Mommy may have made it a touch too spicy for the kids. If there are chickpeas involved – even better. She digs those out first, and then finishes the rest of the soup off. Funny kid, eh? I feel like most kids would leave those for last, and then mush them up and try to make them look like they aren’t there. (Sounds like something I might have done….)
I whipped this up in the spring with every intention to make it again. It took me awhile, but once fall rolls around, I’m ready for those cozy stews and soups again. It’s so easy and so yummy! And you don’t have to remember to thaw protein! (Which I am absolutely the worst at remembering! Much to my mother’s dismay. She always remembers. I have much to live up to. 😉 )
That to say, this is a vegetarian stew. Which I love, every once in awhile.
I only make somethings sans meat about once every two weeks. Because my hubby seems to think he might die if there is no meat in a meal. So extreme.
In his brain a meal = meat. If there is no meat, it’s just a snack. Or something like that.
Did I say it’s easy? Because it totally is. You literally have to chop a handful of things, and then just throw the rest in, and cook for awhile. Result = amazing.
It’s even more amazing the day after. Somehow. You know how chilis, soups, and stews just grow in flavour overnight? It’s pretty awesome.
This would be great to make after all the turkey that has been eaten this weekend. I know you’re sick of slaving in the kitchen. Heck, you might even be able to get your hubbies to make it. Wouldn’t that be nice?
I wasn’t kidding about eating it with a hunk of some sort of carb either. It’s a necessity. Preferably a fresh, warm carb, slathered in butter. Melty, drippy butter. Soaking into a warm, yummy bread. Gahh! My stomach is currently demanding I get up and make bread. (It’s 9pm – there’s no possible way I’m doing that.)
- 3 Tbsp olive oil
- 4-5 medium carrots, peeled and diced
- 1 large sweet potato, peeled and cubed
- 1 onion, diced
- 2-3 cloves of garlic, minced
- 1 sweet pepper, diced
- 4 cups chicken or vegetable stock
- 1 can diced tomatoes
- 2 cans chickpeas
- 2 cups pasta (your choice - I've used egg noodles, and fusilli)
- 3-4 big handfuls of spinach, roughly chopped
- 2 -3 Tbsp curry
- 1 tsp chili powder
- 1/2 tsp cayenne powder
- salt and pepper to taste
- In a large saucepan, heat olive oil over medium heat. Add carrots, sweet potato and onion. Sautee for 8-10 minutes, and then add the garlic and peppers. Once the garlic starts to brown a bit and your house smells amazing, throw in the spices, and cook for about 2 more minutes. Get those flavours rolling.
- Pour in stock, diced tomatoes, and chickpeas. Cook for 20-25 minutes.
- About 10 minutes before serving, add in your pasta and cook until it's al dente. Stir in the spinach until wilted, and serve!
- Adjust the spices (curry and cayenne) to your liking! Make it spicier, or turn the heat down.
- This also freezes great! And it makes enough that you may be able to eat a meal and then freeze a meal (depending on how ravenous you may be).