Vegetable Vindaloo with Chickpeas

One of my favorite ways to dress up vegetables for an Indian meal is to cook them in a vindaloo sauce. Originating from the Goan region on the southwestern coast of India, vindaloo sauces are fragrant, hot and spicy, but tangy too through the addition of vinegar, tamarind or lemon juice, and are used not just for cooking or marinating vegetables and meat but also chickpeas or eggs. A vegetable vindaloo is a simple, practical and delicious way to use up vegetables like cauliflower, broccoli, potatoes, peppers, beans, celery or carrots that are nearing the end of their shelf life in the crisper or pantry. And when you don't have the time or inclination to go to the trouble of making a separate entrée, adding buttery soft cooked chickpeas...

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Posted in: International Recipes