Chickpea Curry (can be made vegetarian)

So I'm a steak type of person... It makes me happy, but sometimes, it's nice to do a vegetarian week throw in there.  Since it's starting to get chilly here in Central Pennsylvania, I wanted something I could make in the crockpot, that was healthy, and had some warmth and comfort to it, but I wasn't quite ready for a hearty meat chili yet.  So, while I was at work one day, I went through some recipes and found this interesting gem, Chickpea Chili.  I'm be honest, I was not sure about the cinnamon or olives as a combination; I know I like them individually, but together I worried I would be making a mess.  Let me tell you, worries were totally alleviated.  This isn't a chili or a Thai style curry, more like an Indian curry.  When I walked into my apartment, the smells were heavenly!  I highly suggest the couscous to go along with it.   One of the modifications I did make was to add some drained, firm tofu.  I felt that I needed some more protein with this and so a lower calorie but higher protein option was the addition of the tofu.

   So I'm a steak type of person... It makes me happy, but sometimes, it's nice to do a vegetarian week throw in there.  Since it's starting to get chilly here in Central Pennsylvania, I wanted something I could make in the crockpot, that was healthy, and had some warmth and comfort to it, but I wasn't quite ready for a hearty meat chili yet.  So, while I was at work one day, I went through some recipes and found this interesting gem, Chickpea Chili.  I'm be honest, I was not sure about the cinnamon or olives as a combination; I know I like them individually, but together I worried I would be making a mess.  Let me tell you, worries were totally alleviated.  This isn't a chili or a Thai style curry, more like an Indian curry.  When I walked into my apartment, the smells were heavenly!  I highly suggest the couscous to go along with it.   One of the modifications I did make was to add some drained, firm tofu.  I felt that I needed some more protein with this and so a lower calorie but higher protein option was the addition of the tofu.

Chickpea Curry

Ingredients:
1 cup dried chickpeas
2 quarts boiling water
2 tablespoons olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
4 fresh tomatoes, cut in pieces
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth (to make vegetarian, use vegetable broth)
1/2 cup water
2/3 cup sliced pimiento-stuffed olives
1 (28-ounce) can whole tomatoes, undrained and crushed  (I used a can of tomato sauce instead)
1 package of frozen, cooked squash
1 cup frozen green peas, thawed
6 cups hot cooked couscous
8 lime wedges
1/4 cup chopped fresh cilantro

Preparation

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 5 ingredients (through squash) to slow cooker; cover and cook on low for 3 hours.
3. Stir in peas while the mixture is still hot. Sprinkle with cilantro. Serve over couscous with lime wedges.

Note: If you have leftover broth from the above recipe, use it to make your couscous. It will provide some addition flavor to plain couscous.