7 Soups in 7 Days: Volume 2 #7

Chicken Chick Pea Curry

After reading Cherrie's "KIRTAN" piece I decided to make myself something "India" inspired for dinner this past Friday night. I had originally had another soup scheduled for today but, this turned out pretty good so I thought I would share it with you. As most of you know, I try to make most of my foods from scratch, but sometimes even I just can't do it! I do keep bouillon cubes in the spice cupboard... I do use canned beans of every type... [and suggest that you do too!]

Any how, I found myself wanting something a little different for dinner, something kinda light... I had had a double sausage sandwich from Gloriosa's for lunch but I knew that that would not hold me through the night. I went into my cupboard after putting 4 cups of water on to boil in a large sauce pan and threw in the recommended amount of bouillon cubes. I added 2 cloves of minced garlic, a handful of rice, 1 heaping tablespoon of dehydrated onion, 1 mediun sized potato diced, 1 can of garbanzo beans and 1 healthy teaspoon full of sweet yellow curry, a couple of bay leaves and, I tossed in a large handful of cauliflower florets. I simmered everything until the potato and rice were cooked through - about 15-20 minutes. I had a small portion of a cooked chicked breast so I cubed it up and threw that in too.

I wanted it to be a little thicker almost like a stew so, I passed a potato masher through the whole thing a few times to break up some of the garbanzo beans, potato and to break-up some of the cauliflower. I simmered it for a few more minutes until it all came together and had a wonderful bowl of quick suop. There was even enough for me to have a bowl for lunch on Saturday.

Tip: if the curry is a little too strong mellow out the flavors but adding a little bit of honey or sugar. You will find that this will round out the curry!