Chick-pea vindaloo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion(s), thinly sliced |
| 2 | teaspoons | Ginger, minced |
| 2 | Garlic clove(s), minced | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Turmeric |
| 1 | Cinnamon stick | |
| 2 | Green cardamon pods | |
| 1 | Bay leaf | |
| ¼ | teaspoon | (to 1/2 tsp) cayenne pepper or to taste |
| 2 | cups | Mushrooms, thinly sliced |
| 2 | Tomatoes, peeled, seeded, and chopped (1 1/2 cups) | |
| 3 | tablespoons | (to 4 tbs) wine or cider vinegar |
| 2 | cups | Cooked chickpeas |
| 2 | Potatoes, peeled and diced (2 cups) | |
| 2 | cups | (to 3 cups) vegetable stock |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Non-fat yogurt |
| Salt and pepper | ||
Directions
1. Heat the oil in a large saut‚ pan. Cook the onion over medium heat for 2 minutes. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamon pods, bay leaf, and cayenne and cook for 2-3 minutes longer, or until the onion is very soft.
2. Increase the heat to high and stir in the mushrooms and tomatoes.
Cooke for 2-3 minutes, or until most of the mushrooms liquid has evaporated. Stir in the vinegar and bring to a boil.
3. Stir in the chickpeas, potatoes, 2 cups vegetable stock, the tomato paste, yogurt, salt and pepper. Simmer for 10 minutes, or until the potatoes and chickpeas are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt or cayenne. The dish should be highly seasoned. Serve over basmati rice with dollops or yogurt and sprigs of cilantro.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 171 Submitted By DIANE LAZARUS On 10-26-95