Curry, Chickpeas and Carrots

A few weeks ago we went to Ken’s Artisan Pizza, one of Portland’s best pizzarias made famous by reviews the New York Times and the defunct Gourmet magazine.  My overall take – it was pretty expensive and the pizza was a little overcooked for my taste, but I can definitely see why there is a few hour wait-especially for the Sopprasata pizza. There are no reservations, so the line starts forming at 4 for a 5 PM opening.   The place had a good energy from both staff and customers.  Could have had to do with the early April sun in Oregon, but we’ll give Ken’s the credit

Ken’s is a true Portland restaurant–that means shopping at local farmer’s markets and using fresh, local ingredients.  The thing we all kept talking about all night was an amazingly simple and delicious appetizer, a three-vegetable platter with yukon gold potatoes, broccoli rabe and the STAR-curried chickpeas & carrots.  Normally, if anyone suggested a cooked carrot to us we’d make a disgusting face, but this is just too good to not copy…..So here’s our version.  You can play around with the types of curry powder.  I would use a Madras curry, but Mama Shoe Chef prefers a more mild curry.

Curried Chickpeas and Carrots

1 Tablespoon olive oil
3 garlic cloves, minced
2 large shallots, diced
3 peeled carrots roll cut 1/2″ thick
2 cans chick peas or garbanzo beans
1 1/2 teaspoons Cumin
2 teaspoons Curry powder
juice of 1 lemon
1/2 cup chicken broth
Flat leafed parsley
Salt & pepper to taste

Saute garlic and shallots and carrots in oil for 5 minutes until carrots are crisp.  Add remaining ingredients except parsley and continue to cook over medium heat for 5 minutes longer until beans are hot and carrots are tender crisp.  Sprinkle with parsley to serve.