Yum! Homemade curry is a wonderful thing, fresh and fragrant. Lately I’ve been able to convert my curry indifferent husband into a curry loving husband with dishes like this. Such is the power of good home cooking. Chocked full of ginger, this spicy dish will make your taste buds sing. The recipe calls for 3 cups of cooked chickpeas which is approximately equal to 2 (15-ounce) cans, drained and rinsed or 1 cup of dried chickpeas. You don’t need to pre-soak dried chickpeas either, they cook up fine without bothering. Just put 1 cup of dried chickpeas into a saucepan, add lots of water and some salt. Bring to a boil, turn the heat down to low, cover and simmer for about 1 1/2 hours. Easy, peasy.
Gingered Chickpea and Chicken Curry