I recently purchased Richa Hingle’s book, Vegan Richa, and have been enjoying learning more about Indian cooking. Richa’s book includes delicious recipes, of course, but she also shares tons of information on Indian flavors and cooking techniques. I learned about the spice asafetida (also spelled asafoetida) from her book. Asafetida is a powdered gum resin from the roots and stem of the fennel like plant. It has a very strong onion-garlic flavor that can be added into food in small amounts. It should be added to liquid or frying oil when cooking. I found asafetida in the spice section of Whole Foods. I added a pinch to this recipe and I do think it helped bump up the flavor. If you can’t find any near you, omit it.
The key topping for these Quick Curried Chickpeas is chutney. The sweet, sour, and spicy flavor really amps up this quickly cooked dish. My favorite store-bought variety of chutney is the Mango Chutney from Sukhis. Last week I made a half recipe of this Nectarine Chutney from chef Curtis Stone. I used frozen peaches (thawed) and pureed the chutney with a hand blender after cooking it for 15 minutes. I like a smooth chutney, and so does Trey. If you have time, this homemade chutney was easy and delicious.
There is quite a bit of liquid in this dish. The liquid is packed with flavor. When you serve the chickpeas over rice be sure to scoop in lots of the “broth” as well. I topped my dish with fresh cilantro and a heaping tablespoon of homemade chutney.
What are some of your favorite vegan 30 minute meals?
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Ginger, minced
- 2-3 Cloves Garlic, minced
- Pinch of Asafetida, optional
- 1 Tablespoon Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin
- ¾ teaspoon Salt
- ½ Cup Water
- 2 15 oz Cans Garbanzo Beans, drained
- 1 13.5 oz Can Light Coconut Milk
- 3 Cups Basmati Rice, cooked
- ¼ Cup Cilantro, minced
- Mango Chutney, optional, but highly recommended
- Heat coconut oil in a skillet over medium heat. Add in garlic, ginger and pinch of asafetida. Cook for 2 minutes, until fragrant. Stir in curry powder, garam masala, cumin and salt. Cook for 30 seconds, stirring constantly.
- Add water, garbanzo beans and coconut milk to pan. Bring everything to a boil, then reduce heat to low. Simmer uncovered for 15 minutes. Taste for seasoning and add more salt if desired.
- Place rice in each bowl. Top with curried chickpeas. Sprinkle with minced cilantro and top with chutney (if using).