September 30, 2016

Curried Chickpea Stew

1 t. olive oil
1 c. onion, diced
1½ c. carrots, diced
2 cloves garlic, finely diced
1½ -2 T. curry (depending on taste)
1 14.5-oz. can diced tomatoes
1 16-oz. can chickpeas
1½ c. water
1 cube chicken or vegetable bouillon
1 whole chicken breast cut into ½-inch pieces
1 T. butter
1 t. sugar

In a 4½-quart stock pot, add ½ c. water, carrots and onions. Simmer until carrots are tender. Add more water if needed, remove carrots and onions. Add olive oil and curry, and heat for 30 seconds or until bubbles appear. Add garlic, remaining water, tomatoes (juice and all), drained chickpeas, chicken and bouillon cube. Stir until bouillon cube is dissolved. Simmer until chickpeas are tender. Add more water, if needed. Stir vigorously to thicken. Remove from heat, add sugar and butter, stir to dissolve sugar. Garnish with Greek yogurt (optional). This is a delicious, one-pot meal.

Jeff Cullen, Bellaire