Cosmic Chickpea Curry
If you’ve never heard of Cosmic Curry before this recipe, you aren’t alone. The source material for this recipe was sent in by friend of the stream Bobbe Edmonds, who is working on a whole curry cookbook, dedicating 20 years to learning the intricate details about curries from many different countries and origins.
Bobbe has also been experimenting with something besides curry: THC. Well, actually all parts of the cannabis plant, including the leaves! He’s got a wealth of knowledge on THC-infused recipes beyond the sugary desserts everyone knows about. Using cannabis elements in cooking is a great way to implement prescription or recreational additives into a hearty, healthy meal. Curry, specifically, does a good job of concealing the bitter, sometimes grassy taste of THC or CBD oils.
In the emails we exchanged, Bobbe shared a few recipes with me, including instructions on making them “cosmic”. Some chicken and pork varieties, but since I’m trying to increase my vegetable intake I decided to try the most vegetarian one.
Many thanks to Bobbe (the_currythief in Twitch chat) for the recipe, which I’ve edited to match the results I produced on stream. Keep an eye out for his Curry Cookbook, which we can hopefully pressure him into publishing soon!
Cosmic Chickpea Curry
Ingredients:
2 cans chickpeas
1 teaspoon red chilli powder
¼ teaspoon ancho chili powder
1 teaspoon ground turmeric
½ can diced tomatoes
3 teaspoons lemon juice
2 tablespoons vegetable oil
4 cloves
10 black peppercorns
1 teaspoon coriander seeds
4 tablespoons freshly grated or desiccated coconut
1 Tbsp CBD Oil (YMMV with THC or other varieties)
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon granulated sugar
1/2 teaspoon cornstarch (optional for thickening)
salt to taste
Instructions:
Bring canned chickpeas (with the liquid from the can) to a boil in a medium saucepan. Stir in the ground chili powder and turmeric, salt to season.
Add tomatoes and lemon juice and cook until reduced for 10 minutes.
Meanwhile, make the curry paste. Heat 1 tbsp vegetable oil in a small pan over a high heat and add the cloves, peppercorns and coriander seeds. When they sizzle, reduce heat to low and add the coconut and fry for 3 minutes until brown.
Transfer this mixture to a blender. Add the CBD oil and use enough water to just cover the mixture and blitz to a fine paste.
Add the curry paste to the chickpeas, bring to a boil again, then remove from the heat and stir in the sugar (to offset the bitterness of the CBD oil). Salt to taste once more.
Heat the remaining 1tbsp oil in a small pan over a high heat and add the mustard seeds and cumin seeds. When they begin to pop, pour the oil and seeds over the curry and mix well.
(optional) If the curry is too liquidy at this point, use up to 1/2 teaspoon of cornstarch to thicken, mixing well and adding low heat.
