Monday, September 28, 2009

Curried Chickpea Stew with Pan Garlic Naan

We've been indulging in a lot of fall flavors lately and needed a little getaway from root vegetables, apples and the like. This meal satisfies that desire for warm and hearty but with flavors of curry and ginger. The naan, of course, makes a great utensil for mopping up the stew juices. Neko gobbled it up which is great because its filled with protein and vitamin packed veggies! I think this is a great "Intro to Curry" for toddlers because the curry flavor is very mild.

These recipes made enough for the 3 of us to have dinner AND a couple lunches during the week. I'm going to bet that this stew will be even better tomorrow.

Curried Chickpea Stew
(makes approx 8 servings)

1 tsp. olive oil
1 onion, chopped
2 white potatoes, peeled and chopped
1-1/2 Tbsp. salt
2 Tbsp. curry powder
2 Tsp. brown sugar
1 Tbsp. grated ginger (fresh)
3 cloves garlic, chopped
2 c. vegetable stock
2 (16-ounce) cans chickpeas, drained and rinsed
1 head of cauliflower, cut into bite-sized pieces
2 vine tomatoes, diced
1/4 teaspoon black pepper
3c. spinach, chopped
1 can coconut milk

1. In a large skillet heat the oil over medium heat. Add the onions and cook until translucent.
2. Add the potatoes and 2 tsp. of the salt and cook for another 5 minutes.
3. Stir in the curry powder, brown sugar, ginger and garlic. Cook for another minute, stirring frequently to incorporate flavors.
4. Add a generous splash of the broth and, using a wooden spoon, scrape the bottom of the pan to deglaze.
5. Add mixture to crockpot along with the cauliflower, chickpeas, remaining broth, tomatoes and remaining salt.
6. Cover and cook for 4 hours on high.
7. Just before serving stir in the spinach and coconut milk. Let cook covered for another couple minutes until the spinach is cooked. Serve!

Pan Garlic Naan
(makes 12 4" round pieces)

1c. warm water
1/4c. sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
3-1/2c. bread flour
2-1/2 tsp. bread machine yeast
2 tsp. garlic, minced
1/4c. butter, melted

1. In your bread machine pan combine in order the water, sugar, milk, egg, salt, bread flour and yeast.
2. Set machine to dough cycle and run (an hour and 40 minutes on my machine).
3. When the dough cycle is complete, punch down the dough (I did this right in the bread machine pan) and begin to pinch off small (approx 2"), round balls of dough.
4. Arrange the dough balls on a cookie sheet leaving room in between for them to rise.
5. Cover with a towel and put in a warm place to rise. I set my oven to 200 degrees while I was making the balls. When I was halfway done I shut it off and opened it to let a little of the heat out. Let rise until doubled in size (for me this was about 45 minutes).
6. In a small, microwave safe bowl melt the butter in the microwave. Stir in the minced garlic.
7. Brush the bottom of a large skillet with a little bit of the butter/garlic mixture and heat to medium heat.
8. Flatten the balls to form little dough cakes (approx 4"). Add to pan.
9. While the first side is cooking, brush the other side with the butter/garlic mixture. Cook until brown spots appear and flip. Cook the other side until brown spots appear. Remove from heat. Repeat until all the dough is cooked. Serve!


cathy said...

I haven't been able to convince my taste buds that they like chickpeas yet, but that naan - be still my heart! Thanks for the naan recipe!

MaryAnne said...

I'm also very excited about the Naan bread recipe - thanks! The chickpea recipe also sounds intriguing, and I've been wanting to try cooking with coconut milk...