Chickpea Vindaloo

Prep Time: 10-20 mins

Cook Time: 30-40 mins

hot

Traditionally Vindaloo in the tropical coastal province of Goa is made with Pork. A fiery stew with Portuguese influence from colonial times where Hot indian chiles with vinegar (vin) and garlic (aloo). This is our vegetarian take on the popular tropical Indian dish.

Ingredients

2 TBL olive oil

1 large onion, finely chopped.

1 full bulb of garlic, peeled and chopped.

1 TBL fresh ginger, grated.

1 tsp turmeric powder

2 medium yellow potatoes, cut into small cubes

1 can chickpeas, washed and drained

¼ cup white wine or apple cider vinegar

1 + ½ cups water

1 sweet red pepper, cored and sliced

1 small zucchini, sliced

Salt to taste

For Garnish

Yoghurt

Cilantro

Instructions

1

In a large pot Sauté onions with olive oil for about 10 minutes until softened.

2

Add garlic and ginger. Sauté for 2 minutes.

3

Add Goan Vindaloo and turmeric. sauté for 2 minutes.

4

Add potatoes, chickpeas, vinegar, water and salt. Bring to a boil.

5

Cover and lower heat. Simmer for 10-15 minutes or until potatoes are tender.

6

While vindaloo is simmering. Sauté red pepper and Zucchini in some olive oil for 5 minutes. Season.

7

Add sautéed vegetable to vindaloo pot.

8

Serve in individual bowls with rice or naan. Garnish with a dollop of yoghurt and chopped cilantro.

Spices Used: Goan Vindaloo