Chickpea Vindaloo

Serving Size : 2
Ingredients

for prepare Chickpea Vindaloo

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	olive oil
1	medium	onion - chopped
2	teaspoons	minced fresh ginger
2	cloves	garlic - minced
1	teaspoon	ground cumin
1	teaspoon	ground turmeric
1		cinnamon stick
2		green cardamom pods
1		bay leaf
1/4	teaspoon	cayenne - * (1/4 to 1/2)
2	cups	thinly sliced mushrooms
2		ripe tomatoes - peeled, seeded, and
chopped chickpea vindaloo
3	tablespoons	wine or cider vinegar - (3 to 4)
2	cups	cooked chickpeas - ***
2		potatoes - peeled and diced,
~2c chickpea vindaloo
1	tablespoon	tomato paste - **
1/2	cup	nonfat yogurt

* 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.

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