Another Damn Cooking Blog

This curry is so good for you. Fresh ginger and garlic and onions and magic spices… Great for when everyone in the house (but me! so far.) has a head cold. Also good when November comes 2 months early to Seattle.

I usually make this without chicken, but I roasted a chicken last night, and had half of it left. I started boiling the bones for stock, but instead of making chicken soup, I thought I’d save the stock for later and give this a try.

• 1 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 3 tbsp minced fresh ginger
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 12 oz diced tomatoes, canned or fresh
• 2 cups water
• 2 T curry powder or paste
• 2 cups dried or canned chickpeas, cooked, drained, and rinsed
• 2 cups shredded cooked chicken

• Heat olive oil in skillet, and cook the onions until they start to brown.

• Add the garlic, ginger, salt, and pepper. Cook, stirring, for a few minutes.
• Add tomatoes, water and curry powder, and bring the mixture to a boil.

• Spread the chickpeas and shredded chicken in the bottom of the slow cooker. Pour in the tomato mixture over the chicken and chickpeas, and stir until everything is covered.

• Cook on low for 2 hours. (Cooking on high will turn the chickpeas to mush. Just…trust me.)

Serve with rice or quinoa or rice AND quinoa. Like this sprouted rice and quinoa mix: