Chickpea Curry.. A Family Recipe

Before I begin with this recipe I wanted to update everyone on what has been going on for the past month. I had every good intention to update the blog, but instead, life in the past month has not allowed even a second of time for anything of the sort. I will start with my wonderful husband. As you all know, he left two weeks ago for his trip to Africa to do the Kiliman Challenge for Live Beyond Boundaries. He put so much work into this trip. I mean SO much work. He was as prepared as he could be, and felt very confident about the whole thing. He made it to Africa safely, and then made it 4 days up the mountain when sickness hit him hard. He had to make the choice to come down the mountain and go straight to the hospital in Tanzania where they were not of much help, so he booked the first flight home and we went straight to the hospital where he received 2 liters of fluids, some blood work, and some medicine to help bring his potassium up. Later we found out it was parasitical Typhoid, probably from something he ate. He came home a few days early, and feeling defeated about the outcome of the trip. But, being the strong man he is, he looked at the situation and knew there was nothing he could do to change it, and has been working hard trying to come up with the extra funding, and dealing with all of the junk work from coming home early. He is amazing, and I am so proud of him! I am more proud of him that he is able to handle this situation with courage and humbleness, more so than if he was able to complete the entire challenge. I think we learn a lot about ourselves through hard times, and more than ever he has shown me how a Man of God has strength, courage, and perseverance through it all, and I could not be more proud!

While Toby was dealing with all of this in Africa, we received a phone call from my aunt in California saying that my cousin Candice had a few strokes and was in a coma. My dad decided to fly me, my mom, my sisters, and Emory out to California to see her for what we thought would probably be the last time. It was a really hard trip. Emory got really sick, and we were all emotionally drained. She was able to come off life support before us girls had to fly back home, but it appeared as if she would be brain dead for the rest of her life. We were so devastated. BUT, the day after we came home she started show signs of life, and after ONE week she is now talking, eating, and walking with assistance! All of these things she will be working on for the rest of her life, but she has LIFE back, and nothing but the miracle of God is more apparent here! It is such am amazing story of how God can work miracles in the hardest times of your life, and I am still in awe of what is happening! 

Due to all of these events, I did not have a moment to cook anything, let alone take pictures and post it on here. But we are all getting over our sickness's and rested up, and enjoyed this amazing Chickpea Curry last night for dinner. I grew up eating Curry, but my grandma was almost always the one cooking it, so I was very happy to make such a good curry without her help...well, minus the fact that it is her recipe. We also made a chicken curry, basmati rice, and enjoyed it with some Naan. You could use brown rice, but nothing tastes more authentic that traditional Basmati Indian rice! 

Chickpea Curry

This recipe makes about 4 cups, and serves 6 as a side dish, or 4 as a main. We ate ours as a side with the chicken curry, rice, and naan. 

1 small onion, diced
1-2 large tomatoes, diced (about 2 cups diced)
2 cans chickpeas
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
2 teaspoons indian spice curry powder (we got this from india, and it is a mix of curry spices)
2 cloves garlic, crushed/minced
1 cup chopped cilantro
1 cup or so of chicken stock
evoo and salt and pepper to taste

In a medium sized saucepan heat 2-3 tablespoons olive oil over medium heat. Add in the onions, and saute until onions are completely browned, and almost a black color. Don't burn, but get them to a really caramel color. Add in Garlic, and saute 1-2 minutes. Remove pan from heat, and stir in spices, 1/2 the cilantro, and tomatoes. Add back to heat, and stir in chickpeas and chicken stock (or water). Simmer over low heat for 10-20 minutes. Stir in the rest of the cilantro and season to taste. Enjoy!