Ingredients with Measurements:
- 1 cup of dried chickpeas, soaked overnight
- 1 bunch of clearweed, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them under cold water. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and paprika. Stir well and cook for 1-2 minutes until fragrant.
4. Add the chopped clearweed and stir well. Cook for 5-7 minutes until the clearweed is wilted.
5. Add the diced tomatoes and their juice, the soaked chickpeas, and enough water to cover everything. Bring to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the chickpeas are tender.
6. Using a blender or an immersion blender, puree the curry until smooth. Return to the pot.
7. Add the can of coconut milk and stir well. Season with salt and pepper to taste.
8. Let the curry simmer for another 10-15 minutes until the flavors are well combined and the sauce has thickened.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 12g
Cholesterol: 0mg
Sodium: 450mg
Total carbohydrates: 32g
Dietary fiber: 9g
Sugar: 7g
Protein: 10g
Substitutions for ingredients:
- Clearweed can be substituted with spinach, kale, or any leafy green vegetable.
- Dried chickpeas can be substituted with canned chickpeas, drained and rinsed.
- Vegetable oil can be substituted with any neutral oil such as canola or sunflower oil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes for extra texture and flavor.
- Use other spices such as garam masala, cinnamon, or cardamom for a different flavor profile.
- Add diced chicken or tofu for extra protein.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Make sure to rinse the clearweed thoroughly to remove any dirt or sand.
- Adjust the amount of spices and salt according to your taste.
- If the curry is too thick, add more water or coconut milk to thin it out.
Storage instructions:
- Let the curry cool down to room temperature, then transfer it to an airtight container.
- Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
- Garnish with fresh cilantro, chopped peanuts, or a dollop of yogurt.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Yogurt
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Raita
- Mango chutney
Troubleshooting advice:
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the chickpeas are still hard after 30-40 minutes of simmering, let them cook for a few more minutes until tender.
Food safety advice:
- Make sure to soak the chickpeas overnight and rinse them thoroughly before cooking.
- Store the curry in the refrigerator or freezer within 2 hours of cooking.
- Reheat the curry to an internal temperature of 165°F (74°C) before serving.
Food history:
- Clearweed is a wild edible plant that grows in North America and Asia. It has a mild flavor and is often used in salads, soups, and stews.
- Chickpeas are a staple ingredient in Middle Eastern and Mediterranean cuisine. They are high in protein, fiber, and other nutrients.
Flavor profiles:
- This curry has a rich and creamy sauce with a mild spiciness and a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the curry in bowls with a side of rice or naan bread for a complete meal.
- This curry can also be served as a side dish to grilled meats or roasted vegetables.
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Region: Indian