Hey fellow foodies!
It’s Al here, and I hope you’re ready to dive into a dish that’s not just close to my heart but also kind to every member of my tribe, with their varying food sensitivities. Today, I’m bringing a heaping helping of comfort to your table with a dish that’s bursting with warmth and the undeniably pungent aroma of our star ingredient: garlic. Yes, we’re talking about a “Garlic Extravaganza: An Exquisite Roasted Garlic Chickpea Curry” that has brought my family running to the dinner table every single time.
Now, you must know by now that in my kitchen we dance around eggs, dairy, and soya like they’re hot lava on the floor. It’s not easy, especially with four lively kiddos with appetites as big as their personalities! But, this recipe? It’s safe territory – a delicious haven from dietary restrictions.
We start off with not just a little garlic – oh no, we go all out. A whole head, roasted to perfection to coax out that sweet, mellow flavor that only slow and gentle heat can draw out. This isn’t your quick-fix garlic bomb; it’s the kind of slow love that infuses every bite with depth and character.
The beautiful thing about this curry is its simplicity coupled with versatility. It can suit any time of day, from a nourishing dinner to an indulgent weekend lunch. The chickpeas bring in that hearty texture, while the coconut milk wraps every ingredient in a creamy, dreamy hug that you won’t believe is sans dairy.
And the colors! Oh, the colors just bring a smile to my face. The way the orange carrots and red peppers intermingle amongst the golden-hued sauce – it’s a feast for the eyes. I wish I could weave in the fragrant scent through your screens, as it straight-up transforms our home into what I imagine a street in a bustling spice market might smell like.
As for my little critics, they gobble up the curry with enthusiasm, which, between you and me, feels like a small parenting victory. Garnishing with fresh coriander adds that pop of color and an extra layer of flavor that elevates the whole dish. And if you’re feeling a bit extra, serve it over aromatic basmati rice – it’s like the perfect hug for your belly.
Let’s not forget, this is one of those magical dishes that taste even better the next day. It’s like the curry takes a night to ponder over how it can thrill your taste buds even more and wakes up with a richer, more rounded flavor profile. So make plenty, and you’ll have a sensational meal ready to go for round two.
So, there you have it, my friends – a meal that caters to various needs without compromising on flavor or soul. It’s my humble ode to the glorious alium that is garlic, and I’m just delighted to share it with you. Give it a go, and let this roasted garlic chickpea curry wrap you in its warm embrace.
Keep on cooking with heart (and a whole lot of garlic),
Al
Ingredients
– 1 head of garlic (approximately 10-12 cloves)
– 2 tablespoons olive oil, plus more for roasting garlic
– 2 medium onions, finely chopped
– 1 inch piece of ginger, grated
– 2 cans (14-ounce each) chickpeas, drained and rinsed
– 1 can (14-ounce) chopped tomatoes
– 1 can (14-ounce) coconut milk
– 2 large carrots, diced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper (adjust to preference)
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander (cilantro) leaves for garnish
– 2 cups vegetable broth (egg, dairy, and soya-free)
– Juice of 1 lemon
– Cooked basmati rice, for serving (optional)
Method
1. Preheat your oven to 200°C (400°F). Slice the top off the head of garlic to expose the tops of the cloves. Drizzle with olive oil, wrap in foil, and roast in the preheated oven for 35-40 minutes, or until the cloves are soft and caramelized. Allow to cool, then squeeze the soft garlic cloves out of their skins.
2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions and sauté for 5-7 minutes or until translucent.
3. Stir the grated ginger into the onions and cook for another 2 minutes.
4. Increase the heat slightly, add the roasted garlic cloves to the pot, and mash them into the onions and ginger using the back of a spoon.
5. Add the ground cumin, coriander, turmeric, cayenne pepper, and garam masala to the pot. Cook for 1-2 minutes, stirring continuously, until the spices become fragrant.
6. Add the diced carrots and red bell pepper to the pot, stirring to coat them with the spice mixture. Cook for another 5 minutes.
7. Stir in the drained chickpeas, chopped tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes. Stir occasionally.
8. Remove the lid and pour in the coconut milk. Continue to cook for another 10 minutes, or until the vegetables are tender and the curry has thickened to your liking.
9. Squeeze in the lemon juice and add salt to taste. Stir well.
10. Serve the curry hot, garnished with fresh coriander leaves. Optionally, you can pair it with cooked basmati rice.
11. If storing leftovers, allow the curry to cool completely before transferring it to an airtight container and refrigerating. This curry often tastes even better the next day as the flavors continue to meld. Reheat gently on the stove or in the microwave before serving.
