Chickpea Curry

(from ‘Almost Vegetarian’)

Yup, yet another chickpea curry – can’t get enough! Ever since I went through my ‘I hate beef’ phase last fall, I’ve been pretty much on the vegetarian trail. Though I still loves me my ghetto meat (chorizo sausage, jalapeno cheddar smokies), so I'm a far cry from vegetarian. I really should give beef another try. One of these days. But in the meantime, mo’ chickpeas! The granny smith apple was a total surprise - never thought of adding them to a curry, ditto on the coconut (though I did draw the line at raisins) …

3 inch chunk fresh ginger, peeled and finely chopped
6 garlic cloves, finely chopped
1 tbsp grapeseed oil
1 large yellow onion, chopped
½ cup cilantro, finely chopped
1 tbsp madras curry powder
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
¼ tsp cayenne
1 small can chopped tomatoes (organic)
1 granny smith apple, diced
4 cups cooked chickpeas (yes, I soaked them overnight, then cooked them in the slow cooker!)
1 tbsp fresh lemon juice (plus I had some lime rind in the freezer, so added about 1 tsp of same)
2 tbsp unsweetened shredded coconut
1 cup plain low-fat yogurt

Heat oil in large pot, sauté ginger, garlic, onion, cilantro, and spices over med-low heat, approx 8 mins. Stir in the tomatoes, apple and chickpeas and simmer, covered, for approx 25 mins. Add lemon juice (and rind if using) and coconut and simmer another 5 mins. Turn off the heat, stir in the yogurt, cover and let rest for 10 mins before serving. Add more chopped cilantro to top.