Sunday, March 23, 2014

Curried Chickpeas, Potatoes & Collards

As local comedian Remy once rapped, "Hit me, hit me, with a little chickpea!"  While he was talking about hummus, I can pretty much agree, all chickpeas should come my way in any shape or form.  They do look like cute little elf butts, which actually is disturbing if I ponder it too long.  Anywho!  I found myself in yet another raid on my pantry to try and concoct something from the random ingredients I had on hand.  I refused to make a grocery run just so I could make lunch for myself, and there was that lonely can of chickpeas in the pantry that had been let down so many times lately when I didn't reach for it.  Not today, today chickpeas you will be chosen!  I grabbed some Dizzy Pig Curry-ish seasoning (snag some in the store at Nalls!), a small can of tomato paste, and wishes and hopes for a yummy dish.  Then it dawned on me...use...the...collards!  Collards are hands down my favorite greens.  That's right kale, you've been replaced!  Soon I had a simmering curry on my stove, chock full of chickpeas, collards and potatoes, and oh it did not disappoint.  Can of chickpeas, your sacrifice was acceptable!

Curried Chickpeas, Potatoes & Collards

2 Tbsp olive oil
2 cloves garlic, minced
1 baking potato, cubed
1 bundle collards, removed from stem and torn
15 oz can chickpeas
3 Tbsp Dizzy Pig's Curry-ish seasoning or other curry blend
6 oz can tomato paste
3 cups water

In a large saute pan, heat olive oil over medium high heat.  Add garlic and cook until fragrant, about 1 minute.  Add in potatoes and cook for about 4 minutes until you start to get just a little golden brown on some of the potatoes.  Toss in collards in batches and allow to wilt down, and be careful as they love to snap, crackle and pop in the oil, so you may want to grab a lid for the skillet just for safety (SHIELD WALL!!!).

Once collards are fully wilted, stir in chickpeas and cook for about 2 minutes.  Then add in your curry powder and tomato paste, stirring to fully coat everything and allow it to brown just slightly on the bottom of the pan.

Stir in water, making sure to scrape any browned bits off of the bottom of the pan.  Bring to a slight boil, cover,  lower heat and allow to continue simmering for at least 30 minutes.  Add more water if sauce seems to thick or allow to simmer longer if sauce seems to watery.  Remove from heat and serve as is or serve over top of quinoa, with naan, or over rice.

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