Chicken Curry with Sweet Potato and Chickpeas

On May 8, 2015, in Recipes, by Chris Baccus
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I haven’t been writing much lately because I have been busy with a new job I started almost three weeks ago. The new job is a bit longer of a commute which led me to look for some slow cooker (crockpot) recipes since I get home a little later than I used to and well I’m still the personal home chef.

One find, I already had on my Pinterest board (you can follow me on Pinterest here), was a chicken curry dish that looked pretty amazing and simple. I really liked the use of sweet potato in this particular recipe.  You can of course substitute carrots, if you don’t have any sweet potatoes around.

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I prepared the dish before leaving this morning and when I walked through the door when I came home tonight, it smelled amazing!  Plus everything was pretty much ready to go after I quickly steamed some rice.

The dish turned out great and it is a bit spicy with the 2 tablespoons of curry powder the recipe calls for. You can add or increase. If you want something a little more mild with a hint of heat, go with 1 tablespoon.  Really hot, I’d use 3 tablespoons.

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Have some fun experimenting with this dish. You really can’t mess it up. I’m sure it would be great with lamb instead of chicken.  You could also use cauliflower or potatoes too.  It’s full-proof, so enjoy and play around with this recipe.  I’m sure I will as I continue to bring out my slower cooker more often now that I’m arriving a bit later.

Enjoy!

Full Recipe: [Slow Cooker Chicken Curry]

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Chickpea Biryani

On April 21, 2012, in Recipes, by Chris Baccus
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I love Biryani. Usually I’ll order it with chicken, but it makes a decent vegetarian option for a Meatless Monday.

 

This simple recipe is worth trying. My only change is use 1 serrano pepper instead of two.  We found the two peppers too spicy.  Adjust to your preference.

Full Recipe: Chickpea Biryani

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Sausage, Chickpea Smoked Paprika Soup

On January 23, 2012, in Recipes, by Chris Baccus
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I confess. I’ve been on a bit of a meat kick lately.  Take for instance last night when I had a perfectly good sounding vegan soup I planned to make.  Looking at the recipe on the Farmersgirl Kitchen blog, the recipe screamed for some italian crumbled sausage.

If you wish to make this recipe as a vegan meal, please visit the Chickpea Smoked Paprika Soup recipe here.

For the more carnivores minded, here is that recipe done with some sausage.  The flavors from the original recipe really compliment the sausage nicely and I developed a few modifications to help the recipe if using meat.

For the paprikas, try an Indian market.  If you do not have the two mentioned below, 1 1/2 teaspoon of store bought paprika is fine.

Sausage, Chickpea Smoked Paprika Soup
Serves 6

1/2 lb crumbled Italian sausage
1 tablespoon olive oil
1 red onion, diced
3 garlic cloves, diced
2 celery stalks, washed and chopped
2 carrots, peeled and chopped
2 sprigs fresh rosemary, chopped
2 15 oz cans of chickpeas
1/2 teaspoon sweet smoked paprika
1/4 teaspoon hot smoked paprika
2 bay leaves
1 tablespoon tomato puree
14 oz cherry tomatoes, cut in half
6 cups of vegetable stock
salt and pepper to taste

Heat the oil in a dutch oven on medium-high heat. Form small bite-size chunks of sausage and place in the pan, careful not to crowd the pan.  Cook the sausage for about 5-8 minutes until they start to brown and turn over to brown each piece careful not to overcook.  Remove the sausage and set aside on a plate.

Add the onion, garlic, celery, carrot and rosemary. Saute for a few minutes to soften then add the chickpeas, paprikas, tomato puree and cherry tomatoes. Cook for a good 3 minutes to let flavors combine. Add vegetable stock and bay leaves. Bring everything to a boil and then reduce heat to a simmer and cook uncovered for 10 minutes.

Remove the soup from the dutch oven and place, in batches, into a blender. Leave some of the soup including some chickpeas and tomatoes in the dutch oven.  With the rest pulse two times for a rough blend and then return all of it to the pan. The trick here is to add some thickness, but keep some of the chickpeas and tomatoes together so everything is not blended into a puree.

Now add the sausage and heat to boil then reduce to a simmer for 5 minutes.

Remove the bay leaves and salt and pepper to taste. Serve.

 

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Sweet Potato and Chickpea Tagine

On November 20, 2011, in Recipes, by Chris Baccus
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I missed the past couple weeks of going to the Farmer’s Market, but fortunately White Rock’s market was open last Saturday.  There was a great selection of vegetables available. I walked away with sweet potatoes, kale, arugula, red potatoes, green beans, tomatoes, and the most beautiful yellow zucchini I’ve seen this year.

With only a few days this week to cook, I probably over bought. Fortunately, I found some new options after doing a few Google searches on zucchini and sweet potatoes.  One of the finds is this Sweet Potato and Chickpea Tagine.

A Tagine is a clay dish that slowly cooks and insulates with steam rising out the top. I don’t have a Tagine so I just used my stock pot and it was fine. I’m not sure the flavor would’ve changed that much, but maybe the Tagine fans can prove me wrong.

Full Recipe at: Le Delicieux – Sweet Potato and Chickpea Tagine


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Salad with Chicken, Chickpeas, Beans and Avocado

On September 29, 2011, in Recipes, by Chris Baccus
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A simple dish that is full of flavor with minimal effort

This dish has been favorite of our home all summer. It is made with simple ingredients and can easily be modified if an item or two was missed at the last market visit.

Salad with Chicken, Chickpeas, Beans and Avocado
Serves 4

1/2 lb wax beans, washed and thinly sliced
1 can chickpeas, drained
1/2 avocado, cut into bit-sized cubes
1/4 fresh lemon juice
1/3 cup and 1 Tablespoon olive oil
2 boneless skinless chicken breasts, butterflied
Small head of lettuce
Salt and pepper

In medium bowl, stir together the beans, chickpeas and avocado. In a small bowl blend the lemon juice, olive oil, salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season chicken with salt and pepper. Cook for 3-5 minutes on each side.  Once cooked split butterflied chicken in half. For healthier appetites, this recipe double the chicken breasts to 4.

Toss lettuce into beans, chickpeas and avocado.Place salad mixture on each plate then add chicken breast and gently spoon lemon juice dressing over salad and chicken.

Note: I’ve substituted red onions in place of beans.

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