Cooking Index - Cooking Recipes & IdeasChickpea Vindaloo Recipe - Cooking Index

Chickpea Vindaloo

Cuisine: Indian
Courses: Dressings, Starters and appetizers, Vegetarian
Serves: 2 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 tablespoon 15mlOnion - chopped (medium)
2 teaspoons 10mlMinced fresh ginger
2   Garlic - minced
1 teaspoon 5mlGround cumin
1 teaspoon 5mlGround turmeric
1   Cinnamon stick
2   Green cardamom pods
1   Bay leaf
1/4 teaspoon 1.3mlCayenne - * (1/4 to 1/2)
2 cups 474mlThinly sliced mushrooms
2   Ripe tomatoes - peeled, seeded, and chopped
3 tablespoons 45mlWine or cider vinegar - (3 to 4)
2 cups 474mlCooked chickpeas - ***
2   Potatoes - peeled and diced, ~2c
1 tablespoon 15mlTomato paste - **
1/2 cup 118mlNonfat 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.

Steven Raichlen's High-Flavor Low-Fat Vegetarian


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