Earth Hour and Artichoke and Chickpea Curry – Earth Hour et curry d’artichaut et pois chiches

Today, Saturday 26 March between  8.30 and 9.30 pm your location time, it will be Earth Hour.

“Earth Hour started in 2007 in Sydney, Australia when 2.2 million individuals and more than 2,000 businesses turned their lights off for one hour to take a stand against climate change. Only a year later and Earth Hour had become a global sustainability movement with more than 50 million people across 35 countries/territories participating. Global landmarks such as the Sydney Harbour Bridge, CN Tower in Toronto, Golden Gate Bridge in San Francisco, and Rome’s Colosseum, all stood in darkness, as symbols of hope for a cause that grows more urgent by the hour. “(quoted from here)

Tonight, let’s pay respect and show love to our planet by switching off our lights for one hour and…

–          Have a romantic candle lit dinner with your loved one (s)

–          Prepare a dinner for your friends and let them have fun in the dark, guessing what is in their plates.

–          Or … whatever you like

For more information about Earth hour, please visit their website, here:

Without transition, I would like to share this delicious artichoke and chickpeas curry with you. What I really liked about it, is that it can be served hot, or cold, as salad, both being equally tasty!


Artichoke and chickpeas curry

ingredients for 3-4 servings as side dish or 2 servings as main dish

reciped adapted from here

250g cooked chickpeas

450g artichoke hearts ( I used half canned and half fresh small ones)

1 medium size onion

200g tomatoes

2 cloves garlic

2cm fresh ginger, peeled

1 tablespoon olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground pepper


80g yogurt

2 tablespoons fresh coriander, chopped

2 tablespoons parsley, chopped



If you are using fresh small artichokes, prepare them as indicated in one of my earlier posts (here) and keep them in a bowl of lemon water.

Put the tomatoes, onion, garlic and ginger in a blender and blend into a paste.

Heat oil in a pan. When it is warm, add the cumin seeds. When they start popping, reduce heat to medium and add the cumin and coriander powder. Stir well and fry for 1 minutes. Add the ginger-tomato-onion-garlic paste, salt, cayenne pepper, ground black pepper and a little bit of water (about 2 tablespoons). If you are using fresh raw artichoke, add them, too.

Cook on medium heat for 10 minutes.

Whisk in the yogurt, then add the artichokes, chickpeas and parsley. Stir well, cover with a lid and simmer for 10 minutes.

Sprinkle with coriander before serving.

Note: As I had left over, I transformed this curry into a salad, by adding baby spinach leaves and took it in my lunch box the following day.

I am sending this chickpea and artichoke curry to:

MLLA no. 33, hosted this month by Ammalu’s kitchen. MLLA is a monthly event celebrating legumes, created by Susan of the Well-Seasoned-Cook.


Healing foods: Artichoke, cardoon and banana flowers, and event created by Siri and hosted by me this month.

Curry de pois chiche et artichaut

Aujourd’hui, samedi 26 Mars entre 8h30 et 21h30, heure locale, ça sera Earth Hour, l’heure de la Terre.
«Earth Hour a commencé en 2007 à Sydney, en Australie où 2,2 millions de personnes et plus de 2.000 entreprises ont éteint leurs lumières pendant une heure pour prendre position contre le changement climatique. Un an plus tard Earth Hour est devenu un mouvement mondial avec plus de 50 millions de personnes dans 35 pays et territoires qui participent à cet événement. (traduit d’ici)
Alors ce soir, rendons hommage et montrons notre amour pour notre planète en éteignant nos lumières pendant une heure et …
– Préparez un dîner romantique aux chandelles avec celui (ceux) que vous aimez.
– Préparez un dîner pour vos amis et laissez-les s’amuser à deviner ce qui est dans leur assiette.
– Ou … ce que vous voulez !

Plus d’info sur Earth Hour, ici:


pour 3-4 pers. en accompagnement ou 2 pers.en plat principal

recette adaptée d’ici

250g de pois chiches cuits

450g de coeurs d’artichauts (j’ai utilisé moitié d’artichauts frais et l’autre moitié en conserve)

1 oignon de taille moyenne

200g de tomates

2 gousses d’ail

2cm de gingembre frais, pelé

1 cuillère à soupe d’huile d’olive

1 / 2 cuillère à café de graines de cumin

1 / 2 cuillère à café de cumin en poudre

1 / 2 cuillère à café de coriandre en poudre

1 / 2 cuillère à café de piment de cayenne

1 / 4 c. à café de poivre fraîchement moulu


80g yaourt

2 cuillères à soupe de coriandre fraîche, hachée

2 cuillères à soupe de persil haché


Si vous utilisez des petits artichauts frais, préparez-les selon les instructions données dans un de mes billets précédents (ici) et gardez-les dans de l’eau citronnée.

Mettre les tomates, l’oignon, l’ail et le gingembre dans un mixeur et mixer pour former une pâte.

Chauffer l’huile dans une poêle. Dès qu’elle est chaude, ajouter les graines de cumin. Quand elles commencent à sauter, réduire à feu moyen et ajouter le cumin et la coriandre en poudre. Bien mélanger et faire revenir pendant 1 minute. Ajouter la pâte de gingembre-onion-tomate-ail, le sel, le piment de cayenne, le poivre noir moulu et un peu d’eau (environ 2 c. à soupe). Si vous utilisez des petits artichauts frais et crus, ajoutez-les aussi à ce moment, coupés en 6 ou 8.

Cuire à feu moyen pendant 10 minutes.

Ajouter le yaourt tout en remuant, puis ajouter les cœurs d’artichaut, les pois chiches et le persil. Bien mélanger et couvrir avec un couvercle. Laisser mijoter pendant 10 minutes.

Parsemer de coriandre avant de servir.

Note: Comme il m’en restait pour le lendemain, j’ai transformé ce curry en salade, en lui ajoutant quelques pousses d’épinards à ce curry . Parfait pour une lunch-box que l’on prend au bureau ou en pique-nique !


30 thoughts on “Earth Hour and Artichoke and Chickpea Curry – Earth Hour et curry d’artichaut et pois chiches

    • Thanks, Henia.
      I really believe in all little step to save our planet and environment, so I was happy to spread the word!
      Thanks for letting know about your event: it is great to put the spotlight on fava beans! They are so good fresh and here, the season has started and they can be found in the market stalls!

  1. I love how leftovers work so well overtop spinach as a salad. It is my new lunch trick. 🙂
    Love the flavour combinations here, Vanessa. 🙂

    • I am glad to hear we are sharing the same lunch tricks 🙂 The salad transformation gives a feeling of eating something new and different, too!

    • Merci!
      Week-end aux bougies est une idée géniale, très respectueuse de l’environnement et tellement romantique 🙂
      Après la soirée d’hier, où on a finalement passé toute la soirée avec des bougies je suis totalement convaincue!

    • Great to see that so many people did participate to Earth Hour!
      We had a nice candle-lit dinner with a group of friends!

    • Je ne peux vraiment pas dire le contraire… Les prochaines semaines s’annoncent très “artichaut”!

  2. Ah a recipe that justifies the name of your lovely blog 🙂 I have yet to learn to cook with artichokes – seriously Indian recipes are not woven around this, but I like how you’ve combined this with chickpeas – looks tres yummy!

  3. We contributed as well by turning off the lights for an hour and it was very romantic with candles. I am so glad to be discovering new dishes with artichokes and I love that you have combined them with chickpeas and Indian flavours. Makes a very healthy meal which I will try soon. Can’t wait for the roundup of your event.

    • Thanks!
      We too had a candle lit dinner. Not so romantic as we were a group of 10 people, but it is an idea worth continuing, I think!
      The artichoke round-up is going to be awesome! The recipes I received so far are so tempting!!

  4. Une petite merveille ce curry… que des ingrédients que j’aime et que j’utilise aussi souvent que possible!
    Un mélange de parfum savoureux qui nous fait voyager

  5. Pingback: Healing Foods: Artichoke and banana flowers Round-Up & giveaway winners « Sweet artichoke

  6. I don’t know how we missed doing the Earth hour this year.:-(

    Never thought of using artichoke in a curry! what a beautiful combination. Lovely recipe.

    • Thanks!
      Well, regarding earth hour, I suppose, there are many other occasions to switch off the light or to be more careful about our planet 🙂 It should be a continuous process 🙂

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