One-Pot Wonders

Curried Chickpeas for a President

August 22, 2011
0 Ratings
  • Serves a village
Author Notes

I recently read here on food52 that Bill Clinton is a vegan! Although I am not a strict vegan like President Clinton, I generally like to eat lower on the food chain. I usually just throw things together when I make a quick curry, but this time around I wrote it down. The ingredients are largely taken from the label from a jar of Patak's mild curry paste, except fresh!
Will update... —Sadassa_Ulna

What You'll Need
  • 1 small onion, diced
  • 2 tablespoons canola oil
  • 1-1/2 tablespoons minced garlic
  • 1-1/2 tablespoons minced ginger
  • 2 cups diced tomatoes
  • 1 tablespoon cumin, plus more possibly
  • 1 teaspoon salt, plus more possibly
  • 3 pods cardamom
  • 1 teaspoon paprika
  • 1 teaspoon tamarind, plus more possibly
  • 2 carrots
  • 1 teaspoon lemon juice, plus more possibly
  • 2 cups cooked chickpeas
  • 2 small potatoes
  • 1 cup frozen edamame
  • 3 tablespoons chopped cilantro, loosely packed, plus more possibly
  1. Heat a small stockpot over medium heat. Add oil and onions and cook 10 minutes.
  2. One by one prep ingredients and add to pot. Keep going and stop after adding chickpeas.
  3. Reduce heat to low, cover, and cook for 30 minutes. Add potatoes and cook another 20 minutes. Add edamame and cook another 5-10 minutes. Add cilantro. Taste and adjust seasonings. Serve with basmati rice.

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Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

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