Curried Chickpeas and Peanuts
Curried chickpeas (garbanzo beans) and peanuts is one of our favorite foods. The recipe is pretty flexible — I am writing the rough contours here, but you can always add or subtract ingredients to suit your preferences.
This dish can be made in either the crock pot or on the stove. We tend to like the stovetop version better. It requires a fair amount of forethought due to the bean prep, and about 15 minutes of prep for the crock pot and 30-60 minutes of prep & cooking for the stove.
I haven’t indicated quantities on most of these ingredients. Again, this is flexible! Put together a quantity of food that seems right, and adjust the spices to taste. I have yet to have it come out terribly.
- Garbanzo beans, either dried or canned; we use a full 1lb bag in the crock pot, half a bag on the stove
- Peanuts (we use lightly-salted roasted peanuts; raw peanuts work as well)
- Jalapeño, chopped finely
- Onion, chopped
- ½ block extra firm tofu, pressed and cubed
- Broccoli (frozen is fine)
- Salt
- Curry spices
- Vegetable (or other) stock (can be omitted — we make good curry just with the milk for liquid)
- Milk-like substance (we have had good success with unsweetened almond milk, coconut milk, and cashew milk)