Coconut Chickpea Curry With Pita

I served the curry over baked potatoes, but rice would do equally well. The pita was from the recipe in Beard on Bread.

You Will Need:

5 tablespoons cooking oil (your choice)

4 cups cooked chick peas (reduce salt in recipe if using tinned)

1 large red onion, diced

2 stalks celery, diced

2 tablespoons minced ginger

1 red pepper, finely diced

1/2 cup diced tomatoes (seeded, skins removed

1/2 cup shredded coconut

1 cup coconut milk

1 cup water

Spice mixture:

1 teaspoon salt

2 tablespoons cumin

1 teaspoon coriander

1/2 teaspoon fennel seeds

1/8 teaspoon turmeric

cayenne to taste

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/8 teaspoon cloves

1/2 teaspoon black pepper

In the oil, saute the onion, red pepper, and celery. When soft, add the chick peas, ginger, coconut, tomatoes, coconut milk, and water. You may decide it is still too thick and need additional water to get the desired consistency.

Mix the spices together and sprinkle in the pan mixing very well. Cover, and reduce heat to simmer and cook about 45 minutes to an hour or until quite soupy.

Serve over potatoes or rice with flat bread (naan would have made more sense, but I had pita) and chutney (we had apricot and one of those killer clean-out-your-sinuses mint chutney products from India.