Chickpea Vindaloo

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
2 teaspoons	10ml	Minced fresh ginger
2		Garlic - minced
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1		Cinnamon stick
2		Green cardamom pods
1		Bay leaf
1/4 teaspoon	1.3ml	Cayenne - * (1/4 to 1/2)
2 cups	474ml	Thinly sliced mushrooms
2		Ripe tomatoes - peeled, seeded, and chopped
3 tablespoons	45ml	Wine or cider vinegar - (3 to 4)
2 cups	474ml	Cooked chickpeas - ***
2		Potatoes - peeled and diced, ~2c
1 tablespoon	15ml	Tomato paste - **
1/2 cup	118ml	Nonfat yogurt
		Salt and freshly ground black pepper

Recipe Instructions

* 1/2t was barely hot; try 1tsp next time. *** 1 can 1. Heat the oil in a large saute pan. Cook the onion over medium heat for 2min. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is very soft.

2. Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2-3min, or until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil.

3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato paste, the yogurt, the salt, and the pepper.

Simmer the vinadloo for 10min, or until the pots and chickpeas are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt, or cayenne.

Vindaloo should be very highly seasoned. Serve over basmati rice with dollops of yogurt and sprigs of cilantro.

Source:
Steven Raichlen's High-Flavor Low-Fat Vegetarian

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