Curried Chickpeas

Posted by on June 14th, 2012

What do you eat when your fridge breaks?

This is what I’ve been pondering for the last week. My freezer went kaput last Wednesday, and although my fridge remains cool, it sure ain’t cold, and I had to throw away a huge amount of food. Chicken breasts, hamburgers, a huge rib roast, a frozen pizza (for emergencies!), cream cheese, cottage cheese, (formerly) frozen berries… it was heartbreaking!

On the upside, I’m in a rental, so it’s my landlord’s responsibility to buy a new fridge. On the downside, I’m in a rental, and it’s my landlord’s responsibility to buy a new fridge. Apparently the space it’s in is irregular and will require a specially

Until I get a new fridge, there are two rules: no refrigerated ingredients I can’t use up in one dish, and no leftovers.

This makes cooking… difficult. And it makes next-day lunches for work a real challenge. So, what do I make when there’s limits on what I can make?

My fall-back easy meal, of course!

Curried Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1 can tomatoes
  • 1 tsp butter
  • 2 cloves garlic
  • Zinter Brown  Mumbai Curry Seasoning (to taste)

Melt butter in a pot. Add chickpeas, garlic, and Mumbai Curry Seasoning and sauté until garlic is fragrant. I usually add just under a teaspoon, but you may want to start out with less – this stuff is hotter than the regular store-bought curry! Add tomatoes, cover and simmer 10 minutes. Serve with naan or pita, rice, and fresh veggies.

This dish makes a pretty good side dish for just about any Indian inspired meal.

Category: Seasonings, Sides