Spicy Curried Chickpeas

I don’t know about you, but this time of year always feels a little heavy in our house. The skies stay gray a little too long. We move a little slower. And suddenly I find myself craving something warm, nourishing, and just a bit brighter on the plate.

We first had them at Lakeshore Winery, back when weekends meant sitting in oversized rocking chairs by the massive stone fireplace, sipping wine with the winemaker and gazing out over Cayuga Lake. The fire crackled, the lake stretched wide and quiet, and this simple bowl of spiced chickpeas somehow felt extraordinary.

This is the version I’ve landed on over the years. It’s spicy, warm, filling, and perfect for make-ahead lunches. A little heat. A little comfort. Exactly what these days need.

Let’s Cook!

• Saute garlic, ginger and spices in hot oil on low heat about 4 minutes.
• Add tomato sauce and bring to a simmer over medium heat.
• Add the chick peas and bring to a simmer again.
• Cover, reduce heat and simmer until thick, about 25 minutes.
• Garnish with cilantro or spinach (or both, who am I kidding?)

While the curry is simmering, I make a pot of coconut rice (1 1/2 cups of jasmine rice cooked with 1 can of coconut milk and 1 1/4 cups of water).

If you want to make it as lunches, divide the rice between three containers, top with the curry and store in the fridge until lunch time. Heat in the microwave for a minute or two until it’s the temperature you like. If you’d like some extra crunch, some pita chips and sliced cucumbers are the perfect sides!

Eat well friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious.  I’d love to have you join me there!