Search the Web

Book of the Month

Categories

June 2018
M T W T F S S
« Mar    
 123
45678910
11121314151617
18192021222324
252627282930  

Curry Chickpeas with Garam Masala Rubbed Pork

I was out at the Minnesota Renaissance Festival the other weekend and ran into a food demo from Alice the cook.  She has been doing food demos for a long time at the Ren Fest but this was the first year that she had official time slots where she cooked and talked ye ol’ food network style!  The theme for the Fest that weekend was Middle Eastern Mirage so her and her assistants were cooking and talking about food and spices from the Silk Road.  The curry Chickpea Stew smelled wonderful so I thought I would try this one at home.

 

I encourage you to see the post she wrote about it along with the other great food they cooked that day and visit her blog for other great sounding historic recipe and historic food facts.  I know I will be trying more of her recipes!

www.alicethecook.com

Here an excerpt from her post:

Curry Chickpea Stew
Ingredients:
1 tsp sea salt
1 can of chickpeas, drained and rinsed
1 medium onion, diced
1 tsp mustard seeds
1 tsp turmeric
1 tsp garam masala
2 tsp cumin, ground
2 tsp coriander, ground
2 tsp garlic, minced
2 tsp ginger, dried and cracked (preferred) ground is also acceptable
1 tsp cumin seeds
2 tablespoons of olive oil

In a pan with hot oil, add the mustard seeds and cook until they have all popped (like popcorn).  Add the chickpeas and the spices.  Cook until the spices have completely covered the chickpeas.

I made it just slightly different then what her recipe called for. I did cook it out on the grill, they cooked theirs on an open fire.  The main differences:

  • Half a white onion diced
  • 2 gloves of garlic minced
  • Added ¼ tsp. cayenne pepper (I like my curry hot)
  • Added ¼ tsp. cardamom
  • Omitted cumin seeds (didn’t have any)

I, as she did, popped my mustard seeds in a bit of oil and then I softened the garlic and onion for 5 or so minutes until translucent.  Only then did I add the chickpeas and other spices, and cooked till done.

The only problem I had, and I am not sure if it was because I was cooking in the dark or if the spice to chickpea ratio was not quite right but I had some of the spice blend clump up on me which made some of the bites a bit over whelming. I think next time I make this I will either add an extra half can of the chickpeas or only use 75% of the spice mixture. Using the rest for the meat I am going to cook.

I was also thinking this might also be good with a yogurt sauce where I would add some lemon juice to some yogurt and the spices then cook the chickpeas in that or I might make a coconut milk curry sauce and maybe add some other veggies in as well such a carrots and cauliflower.  There are a lot of good options here!

Oh, I made this with a thick cut pork chop rubbed in some garam masala spice mix which I let sit for a wee bit than I grilled till done.  Nice and simple!

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

Solve : *
8 × 26 =