Curried Chickpeas with Autumn Vegetables

By Jenny Breen

It is fun to infuse a familiar combination of fall vegetables with ‘ethnic’ flavoring. Curries are a great way to create a delicious, fairly quick and wholesome dish. My friend, chef and cookbook author Raghavan Iyer has educated me that curry is not the orange powder that comes already mixed together from the spice shop, but simply means a type of sauce-possibly creamy, spicy or tomato based, depending on the region of origin. While this curry is a turmeric based sauce, it is infused with coconut milk, sweet apple juice and fresh garlic and ginger. Feel free to substitute other seasonal vegetables like turnips, beets, etc.!Makes 8 servings , Total Cost: $20.46 , Cost Per Serving: $2.56

Ingredients

2 tablespoons olive oil $0.35
2 tablespoons toasted sesame oil $1.19
2 leeks or 1 large onions, cleaned and sliced $1.00
4 cloves garlic, minced $0.66
2 inches fresh ginger, peeled and minced $1.66
2 medium carrots, sliced $0.60
½ head cauliflower, chopped $2.50
½ head broccoli, peeled and chopped (including top half of stem) $2.00
1 small eggplant, diced $1.00
1 red pepper, seeds removed, diced $1.25
2 cups green beans, trimmed $4.00
1 14-ounce can coconut milk $2.29
1 cup apple or orange juice $0.21
1/2 cup stock or water if needed $0
2 cups chick peas cooked in 6 cups water (or 2 cans) $2.98
1 tablespoon turmeric $0.14
1 tablespoon cumin $0.30
1 tablespoon chili powder $0.30
2 teaspoons fresh thyme $0.13
2 teaspoons cayenne or red chilis $0.24
2 teaspoons salt $0.16

Instructions

Heat oils in pan, add leeks and carrots, and sauté about 3 minutes, until leeks are soft. Add eggplant, peppers, broccoli and cauliflower and green beans and sauté another 5 minutes. Add spices and apple juice and continue to cook making sure the spices are well blended. Add coconut milk and chick peas and combine well. Turn the heat to low and let simmer about 20 minutes. Serve over cooked grain or noodles.