Home Cookin': Easy Curried Chickpeas | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Easy Curried Chickpeas 

click to enlarge Curried chickpeas - ERINN SIMON
  • Erinn Simon
  • Curried chickpeas
When the sun suddenly begins to set before 5 p.m., I start craving comfort food. But even die-hard pasta fans like my family can tire of Penne alla Vodka and homemade mac and cheese. When we need a warm, comforting change of pace at dinner, or for lunch at Burlington Children's Space, I turn to curry. Spiced chickpeas over rice make a delicious, economical, and very healthy meatless meal.

I usually make a quick, tomato-based sauce flavored with sauteed onions, garlic, and mild curry paste. It's not too spicy for my 4-year-old daughter, Sadie, and the tomato-sauce base keeps it familiar enough to ensure that she'll help herself to seconds. My kids are crazy about chickpeas, so serving this alone over rice with veggies on the side is our regular method. But adding roasted cauliflower, carrots, potatoes or green peas (or a combination of them) to the curry works wonderfully. 

I like fragrant Basmati rice, but, if you opt for the healthier brown variety, try the slightly chewier short-grain kind. I think it stands up to the curry sauce better than other types. 

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Bio:
Erinn Simon blogs for Kids VT.

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