April 21, 2013

Dust it off

Sometimes, the best new recipes are old ones. I received a Southern Living slow-cooker cookbook from my friend many years ago, but never really made anything from it. While the recipes all sounded delicious, they were pretty intricate, which defeated the purpose of slow-cookers! However, I decided to dust it off last month and take another look. I am *SO* glad I did, because I found this gem of a recipe.

It's one of those "throw everything in the pot" recipes that makes slow-cookers a working parent's dream. The sweetness of the coconut milk is absorbed by the vegetables and chickpeas, and the cilantro and curry balance everything out. Serve over rice, and you've got yourself an exotic and healthy dinner.

Chickpeas in Curried Coconut Broth
Adapted from Southern Living Cookbook

2 teaspoons canola oil 
1 1/2 cups chopped onion       
2 garlic cloves, minced        
2 cans chickpeas (garbanzo beans), rinsed and drained                
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained                
1 (13.5-ounce) can light coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalapeño pepper
1 teaspoon salt
1/2 cup chopped fresh cilantro
6 cups hot cooked basmati rice (any kind of rice will do!)
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender. (I have skipped this step the last two times and there was no difference in the final outcome. The onions cook perfectly if you throw them into the slow-cooker as-is).
Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro. Serve over rice.