inspired cooking: chickpea curry in creamy tomato sauce

I wanted to write an article because I haven’t done so in a really long time. After coming off from traveling, I feel less inspiration in my life. There’s too much hustle and bustle and I find myself so overwhelmed with it, that I shut in and don’t get much done. The jolly green giant sent me a link to this scene from “Gross Pointe Blank.” I’m reminding myself to slow down and realize that this is me breathing. Becoming conscious of the moment is a great way to ground yourself.
This is me walking through the grocery store.
I saw a can of chickpeas and was brought back to a night in San Diego, California almost 2 years ago. I had been in town for 3 days now and I was trotting along Newport Ave in Ocean Beach and wanted to grab a beer. I asked around for what was good and was told to go check out Newport Pizza. I pleasantly learned when I asked for something local that Stone Brewery was just north of San Diego.
I ended up sharing a conversation with an eccentric rock collector. She told me she wanted to give me a stone and proceeded to rummage around in a grocery bag full of them. She ended pulling out a small piece of quartz and said it was mine and placed it in my hand. Throughout the conversation, G overheard us.
He lived quite a different life than us and was curious to overhear our stories as they unraveled over delicious beer. He was an Indian man who is doing well as a chemical engineer and lived locally. He ended up buying me a another beer as I got to understand his story a bit more. He invited the two of us back to his place to crash and we had a good time getting high, drinking beers, and dancing to David Bowie videos.
The next morning the girl left and I kicked it with G for a bit. I told him about this trip I had laid out ahead of me and my passion for travel. He told me about south India where his family is from and the hospitality of their culture. He offered to make me a dish he had learned from his mother and I was excited to get some good proper Indian food. It was a simple dish that he told me was chole, but said in English was essentially chickpea curry. That dish stands out as one of the best meals I’ve ever had. I had him email me the recipe.
This is me adding the can of chickpeas to my basket. I thought about what else I would need to prepare a dish inspired by his. I’ve tried in the past to emulate his recipe and it has always been decent, but lacking something. I decided I’d make my own version of it.
Chickpea Curry (Chole) Recipe
1 large onion
1T olive oil
3 cloves of garlic
1T fresh ginger
pinch of salt
2 cups fresh tomatoes
8oz tomato sauce
1/2 coconut milk
2 inch cinnamon stick
6 whole cloves
1 can of chick peas
1/2c cilantro
Saute onions in olive oil and a pinch of sea salt until brown. The jolly green giant also told me that the longer you saute the onion for, the sweeter they become. You want these bad boys brown and succulent, but not fried crispy. Throw in the garlic and ginger. Add in the tomatoes and cook for awhile. Add the cinnamon and cloves and simmer for awhile. You want the oils to separate from the tomatoes and start giving a bit of liquid to the dish. The flavor from the cloves and cinnamon with infuse with the oils giving the dish a wonderful aroma and complex flavor. Add the sauce, coconut milk, and chickpeas and simmer for 30 minutes until the chickpeas are soft. Smashing a few of them up will give the sauce a thicker consistency.


























