Coconut Curried Chickpeas with Vegetables

Now, if you're not a curry fan or an adventurous soul, that recipe title probably sounds like one you're going to skip. But if you're a curry fan at all, you should give it a try! My hubby doesn't like chick peas and he had seconds of this. My daughter, who professes not to like coconut, practically licked her bowl. My hubby and I tried a similar black eyed pea dish at a local Indian restaurant; this version comes close to the deliciousness we sampled there and it will appear again on our table for sure! (Not to mention how easy it is! Chop up the veggies earlier in the day and keep them in a covered bowl in the fridge--just make sure the sweet potatoes are on the bottom and submerged in the chicken stock. It also tastes even better the next day.)

*If you're trying to eat vegetables in season/locally grown, you may want to use frozen green beans or frozen peas. Everything else is in season right now.

~based on a recipe in Joy of Cooking, 1997 edition

• 2 T. oil
• 2 t. cumin seeds
• 1 T. minced garlic
• 1 T. minced ginger
• 2 t. curry powder
• 1 c. chicken broth
• 2 c. 1/2-inch cubes sweet potatoes (a medium-large potato)
• 2 c. bite-size pieces cauliflower
• 1 c. 1-inch size pieces green beans
• 1 can chick peas (or 1 3/4 cups) drained
• 1 can coconut milk (regular or light)
• 2 T. flour
• chopped jalapeno, toasted coconut, plain yogurt, and/or bananas for garnish
• hot cooked rice 

1. In a large skillet, heat oil and cumin seeds over medium heat until shimmering. Stir in garlic and ginger and cook over low heat about 1 minute (do not brown). Stir in curry powder and cook an additional minute.
2. Add veggies and broth, raise heat back to medium, cover, and simmer for 10-15 minutes, until vegetables are tender.
3. Meanwhile, combine coconut milk and flour (I did this in the same bowl I'd kept the veggies refrigerated in). When vegetables are tender, stir in coconut milk mixture and heat through over low heat. Mixture will thicken slightly. 
4. Taste and adjust seasonings. We've found that curry and coconut mixtures often benefit from added salt. Soy sauce will work or just plain ol' table salt. 
5. Serve over rice and pass the condiments!

~Serves 4