Monday, March 8, 2010
why did the chick pea cross the road
i had lots of tomatoes so i made my favourite chick pea curry for dinner.
2 ½ tbsp olive oil
5 cloves of garlic, finely chopped
2-3 bay leaves
2 green chillies or chili flakes
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon gram masala
1 ½ onion, finely chopped
2 carrots, finely chopped
3-5 tomatoes, diced
1/4 cup chicken broth/stock
1 can chickpeas or 1 cup dried chickpeas, soaked overnight and drained.
naan or pita bread
Boil chick peas for 15-20 mins until tender. drain
Heat olive oil in a pan. Add garlic, whole chilies, spices, and bay leaves and simmer on medium-low heat for 3 minutes stirring frequently.
Add onions and carrots and fry for 5mins on medium heat. Then stir in tomatoes and chicken broth. Cover and simmer for 10 minutes.
Stir in chick peas. Simmer for 5 mins until sauce starts to thicken slightly. Add lemon juice to taste.
Meanwhile, mash together avocado and lime juice in a bowl.
Serve chick pea mixture over rice and avocado mixture on the bread.
i also made blueberry spice muffins:
1 3/4 cups oats
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
2-3 ripe bananas, mashed
1 cup frozen/fresh blueberries
3 tablespoons honey
3/4 cup soy milk
2-3 tablespoons natural peanut butter
handful of frozen/fresh raspberries/blackberries/strawberries
mix together oats, flour, salt, baking powder and cinnamon.
mash banana. mix banana and blueberries into dry ingredients.
in a seperate bowl, mix soy milk and honey and peanut butter. stir into fruit mixture.
scoop into muffin cups and top each with a raspberry/whatever.
cook preheated 350 degrees F for 20mins
the recipe i had also called for an egg and 3 tbsp of melted margerine. but i omitted them to make it healthier and they tasted fine. add more honey or a sprinkle of brown sugar to make sweeter.
cooked by kathryn durst at 8:02 PM