"Emily Rohrer (OwnLessDoMore.us) is a contributor to this blog. All opinions expressed are her own."
Here's an easy vegetarian dish bursting with exotic flavors, but without a long list of difficult-to-find ingredients.
Back in the day when my mom was the one doing the family's cooking, it may have taken some persistent shopping to find things like curry powder, coconut milk, basmati rice, and fresh cilantro, but now it's common to see more than one brand or variety of each on the shelves of even small-town grocery stores.
The best part is that this meal is prepared in a slow cooker, so it can simmer while you're out exploring your latest RVing destination.
I like to serve this dish with a garden salad and fresh fruit slices on the side.
Chickpeas in Curried Coconut Broth
2 teaspoons canola oil
1 medium onion, chopped
3-4 stalks celery, sliced
2 garlic cloves, minced
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (13.5-ounce) can coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalapeño pepper
1 teaspoon salt
6 cups hot cooked basmati rice
1/2 cup chopped fresh cilantro
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion, celery, and garlic; sauté 5 minutes or until vegetables are tender.
Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours.
Serve over rice, and sprinkle each serving with cilantro.