This black eyed bean and chickpea curry is my ultimate curry in a hurry, and features mainly on those week nights that I have 30 – 35 minutes to fix a meal. This really is another staple dish in my home that is packed with protein, nutrients and oodles of aromatic flavour.
I grew up with black-eyed beans. It was on the weekly menu rota at my high school which was a boarding school and it is easy to see why. Black-eyed beans are a cheap source of protein, and are highly nutritious. Little wonder, the geeks who ran my high school kitchen thought it a great addition to the weekly menu of voraciously hungry teenagers that we were at the time.
In making my version of this curry, I went for ultra-modern, high-convenience method of using canned chickpeas – blame it on my assertion that I am a modern 21st century woman with tons of conflicting demands on the meagre allowance of only 24 hours per day that I have. I make no apologies for resorting to canned chickpeas – in fact, i will shamelessly admit to that fact. However, if you are a purist, absolutely feel free to substitute the chickpeas for dried chickpeas which you can easily find, soak and cook these et voila!
On the flip side, I used dried black-eyed beans – as I had some in the pantry – which I pre-cooked, so I guess this makes up somewhat for my use of canned chickpeas? whatever right? Anyway, black-eyed beans need no pre-soaking, so if you fancy using dried beans, just pop them in water and cook for about 45 minutes or until they soften up. If you are making this on a week night, either pre-cook the beans, to keep your cooking time down to a minimum, or just resort to canned black-eyed beans. I promise it will be just as nice!
The great thing about this curry is that you can enjoy it as a vegetarian meal, or not. It is really versatile and lends itself well to be eaten with or without meat. I added some marinated beef to this recipe but feel free to experiment and go with whatever catches your fancy. Enjoy!
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