Chickpea Vindaloo (Spicy Chickpea Curry)

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Potato

  Flesh and skin, raw

  1 ½ cup, diced or 225g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ medium whole or 185g

• Curry Paste, Vindaloo

  Patak's

  1 serving or 100g

Directions

1. Prep the chickpeas: Soak the chickpeas overnight, or for 1 hour using this quick soak method. Cover with plenty of water as they will nearly double in size.
2. In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir.
3. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. Bring to a boil and then reduce to medium heat. Partially cover the pot. Continue to stir occasionally, and cook until the chickpeas are tender, about 40 minutes.
4. Prepare the vindaloo curry paste: Meanwhile, in a skillet over medium heat, melt the coconut oil. When it begins to shimmer, add the cardamom pods, coriander seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cloves, and bay leaves. Stir the spices continuously until they become fragrant and start to turn golden, 1-2 minutes. Remove from the heat and pan immediately.
5. Add the spice mixture to a blender along with the rest of the curry paste ingredients. Puree until a smooth paste is formed.
6. Finish the chickpea vindaloo: Once the chickpeas are cooked through, stir the curry paste and diced tomato into the pot. Continue cooking at medium heat, partially covered, and stirring occasionally. Add 1/2 cup more water if it starts to dry out. Cook until the tomatoes have broken down, 20-30 more minutes.
7. Add more salt to taste, and cayenne pepper if you want it spicier. Serve topped with fresh cilantro, over rice (pictured is brown basmati rice) or with other accompaniments of choice.
8. (source: https://holycowvegan.net/veg-manchurian/)

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