Chickpea and Vege Curry

Another cheap, vege packed and easy meal this evening - Chickpea and vege curry.  Chickpeas have become one of my favourites, so versatile, tasty and economical.

Chickpeas work out way cheaper if you take the time to cook them yourself.  I brought a 1kg bag for $5 last month.  It made 15 cups of chickpeas which I froze, equivalent to about 10 tins - but for a fraction of the cost.  I just soaked them over night, rinsed and simmered for about 90 minutes until they were tender, then bagged them up with some of the cooking liquid and froze.

Dinner tonight cost a little under $5 and we have left overs for lunch too.

Chickpea and Vege Curry
Serves 6


2T Oil
1T Cumin Seeds
1 Onion, Diced
3 Cloves Garlic, Minced 1T Coriander Seeds, Groud
1T Cumin, Ground
1t Cinnamon, Ground
1T Mild Curry Powder
2cm Ginger Root, Grated
1T Turmeric
1t Salt
¼C Raisin or Sultanas
2 Medium Potatoes, Diced
1 Medium Kumera, Diced
1 Large Carrot, Diced

2 Tins or 3 Cups of cooked Chickpeas, Drained
1 Tin Coconut Milk
1½C Water
1C Beans (mine were frozen from summer)

Heat oil in a pot over medium and sizzle cumin seeds till the begin to pop.  Add in onion and garlic and cook until soft.  Add in ground coriander, cumin, cinnamon, curry powder and ginger and cook until fragrant, about 30 seconds.  Add in everything else except beans, bring to the boil and then reduce to simmer for 20 minutes.  Stir in the beans and cook for another 5-10 minutes until they are tender.  Done!