Kombu and Chickpea Curry

This hearty and flavorful curry is a great way to use up leftover chickpeas, and the kombu adds a subtle umami flavor. The curry is also packed with protein and fiber, making it a satisfying and healthy meal.

This recipe was inspired by a trip I took to India a few years ago. I was traveling with a group of friends, and we were staying in a small village in the countryside. One day, we were invited to a traditional Indian meal, and one of the dishes that was served was a chickpea curry. The curry was so delicious that I asked the woman who made it for the recipe. She was happy to share it with me, and I've been making it ever since.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 cup dried chickpeas, rinsed and soaked overnight
• 1 large sheet kombu seaweed, wiped clean
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large pot, combine the chickpeas, kombu, and enough water to cover. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the chickpeas are tender.
2. While the chickpeas are cooking, heat the coconut oil in a large skillet over medium heat. Add the mustard seeds, cumin seeds, turmeric, coriander, and red chili powder and cook for 1-2 minutes, or until fragrant.
3. Add the cooked chickpeas and kombu to the skillet and stir to combine. Cook for 5-7 minutes, or until heated through. Stir in the cilantro and serve immediately.
4. Serve the kombu and chickpea curry with your favorite sides, such as brown rice, quinoa, or naan bread.

Why It Works

• The kombu adds a subtle umami flavor to the curry.
• The curry is packed with protein and fiber, making it a satisfying and healthy meal.
• The curry is easy to make and can be tailored to your own taste preferences.