Tuesday, February 17, 2009

Red Curry Chic Pea Casserole

I swapped foodie stories with a friend on the weekend and discovered that we both love jazzing up chic peas.

Also known as garbanzo beans, this chic pea casserole makes use of items purchased from the February 5th sample grocery list.

Red Curry Chic Pea Casserole
1) 'Power Soak' beans: Bring couple cups of water to the boil, pour in a cup of chic peas and boil rapidly for 4 mins. Set aside for a couple of hours. Strain chic peas and put back in pot and cover with water. Gently boil for another couple of hours or until peas are tender. (Alternate method: soak peas overnight in water, then boil for a couple hours until tender).
2) Toss an onion and some chopped garlic into a skillet lined with olive oil.
3) Add a chopped carrot, zucchini, bell pepper (preferably red -- for the color).
4) Add a spoon of the Thai sauce or Red Curry Thai Paste.
5) Add the cooked chic peas.
6) Turn the heat under the pan to low, put lid on pan and gently cook for say, 20 mins.
7) Meanwhile, cut the green leaves from the bunch of beets. Wash leaves of grit, then chop.
8) Toss green leaves into pan with peas and veggies and cook a bit longer, or till beet leaves have wilted; salt and pepper to taste.
9) Serve casserole over boiled rice, or boiled millet.

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