Fridge Clearing Chickpea Curry

You have to love a recipe that uses all that produce that is just about to go bad in your fridge. You know the stuff your husband would usually ask “what was your plan for this?” as he cleaned out the fridge. I have a fantastic and understanding husband, but want to avoid that discussion and the waste and this recipe is the perfect solution.

The main ingredients stay the same whenever I make it, the onion, curry powder, chickpeas, coconut milk, stock, but all the veggies change depending on what is looking the worst in my fridge. Every time it’s delicious! It’s become a meal that I make and throw in the freezer because it easily thaws and reheats.

So the idea for this curry came from an episode of The Pioneer Woman. She made this curry but just with chickpeas and onions, and I thought, “Wow, that could really use some color!” Rhea was doing an episode on things you could make out of pantry items so I like to think that is why she kept it so simple. In my head it would have peppers and spinach and be beautiful in the rich yellow, red and green. A few weeks later I gave it a go and it was fantastic. It’s become a regular occurrence in our home and now hopefully in yours!

Chickpea Curry

Serves 4-6 adults

• 1 tbs oil
• 1 sweet onion, finely chopped
• 2 cloves of garlic, minced
• 2 tbs curry powder
• 1 cup of stock (Vegetable to make this vegan or chicken if preferred. I use whatever I have on hand)
• 1 (19 oz) can of chickpeas, drained and rinsed
• 1 can of coconut milk
• 1 squirt of shiracha
• 1 tbs honey or maple syrup to make this a vegan recipe
• 3 peppers diced (if you have them)
• 3 cups of broccoli (optional)
• 3 cups of spinach (or kale)
• In the past I’ve used chopped tomatoes, cauliflower, carrots, celery, kale, and zucchini. Use what you have on hand. Almost any vegetable will do.

In a large pan add oil and finely chopped onion and garlic. Sauté on low until the onion starts to brown.

Sprinkle the curry powder over the onions and stir until the onions are completely coated and the spice starts to toast a bit (about 1-2 minutes).

Add the stock, and scrape the bottom of the pan. Turn the heat to medium and bring to a boil. Add the coconut milk. Stir in the squirt of Shiracha and honey. Bring to a simmer.

Add in the vegetables of your choice. If adding spinach wait until the rest of the vegetables are almost cooked to stir in the spinach. Cook for 5-10 minutes on medium until all vegetables are tender. Serve over rice or put in a freezer safe jar and freeze for up to 4 months. Defrost in fridge if frozen. Enjoy!

Jess