The Good, The Bad, and The Baby

Curried Chickpea Sandwich

imageSo when dinner rolled around and I realized I hadn’t thawed meat and didn’t have anything prepared I panicked just a little. After digging into my pantry I found a tin of chickpeas and a recipe popped into my head. It’s a combination of Pinterest, a couple family recipes, and whatever I had on hand.

I was very pleased with how it turned out and I think the family liked it too!

Much like my other recipes this one has lots of room to play. All the vegetables can be substituted: why not try celery for crunch, Apple for sweetness, pickle for bite, or roasted red pepper for some tasty toasty flavour?

The basic recipe is this:

Can of chickpea
1-3 grated carrots
½ onion, chopped
3-5 mushrooms, chopped
1-3 cloves garlic
Pinch shaved ginger root
1 tbsp oil or butter
¼ cup frozen peas
2 tbsp curry powder (or more to taste)
¼ cup tomato sauce (or paste, or diced)
3 tbsp mayo
1 tbsp curry powder
2 tsp lemon juice
3 tsp maple syrup or honey

Open and drain your chickpeas. Lightly mash them with a fork and add the carrot.

In a sauté pan add your oil and onion on medium heat, as they start to soften add your mushroom, garlic and ginger. Once the onion and mushroom have cooked down add the 2 tbsp curry powder to heat through, then add tomato sauce and frozen peas, cook just until peas are thawed.

Mix chickpea with sautéed veg.

In a small bowl combine mayo, 1 tbsp curry powder, lemon juice and maple syrup. Stir to combine.
Add curry mayo to chickpea mixture. Pick bread and spread.

You can serve it right away or chill in the fridge to let the flavours meld.



Jennifer • 18 June 2016

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