I've been experimenting with chickpeas. I rather like the odd little things, although the after effects are sometimes not so pleasant - at least for people around me :D. Hee hee hee.
Anyone got any more ideas to add to this rather yummy recipe...
garlic (in large quantities - the original recipe said one piece, I use about 3, maybe even 4...:D)
1 heaped tsp all spice (although I ran out the other day I put Chinese 5 spice in without any ill effect)
1 heaped tsp cumin
Chilli powder to taste (some like it hot...)
Chickpeas (about 3 or 4 handfuls)
Vegetables (another 3 or full handfuls) - I've been using sweet potato, courgette (zucchini for American readers) and green peppers plus other random stuff in the fridge that looks like it could use eating (cooking a la studentville style).
About a mug of water or stock
The original recipe says a tin of chopped tomatoes - but I'm a snob so I use about 3 fresh ones (or 2 of the big juicy ones). Its better that way.
1. Fry onion & garlic til they look clear (but not burnt!)
2. Add spices
3. Add chickpeas
4. Add vegetables
5. Add tomatoes & water or stock
6. Simmer for about half and hour or so. Keep an eye on it, if it starts looking a bit dry add some more water.
Yeah - its a tough one this...thought I'd stick it on the blog, as the recipe is starting to look a bit tattered so at least this way I can refer back to it.
Any ideas on how to improve this delightful little number?
I have to say, having cooked very little when I lived in NY at the start of this year, I'm really getting into it these days. I've just ordered Madhur Jaffrey's Curry Bible. Mmmmm. When I move into my new flat (18 days and counting, tick tock tick tock) I plan to invest in some fun stuff like a food processor, maybe a juicer (as I do miss NYC smoothies a lot) and probably a steam cleaner because I am such a clean freak and I saw one on TV last week and it just looked like so much fun. (Apparently you can use it to clean carpets and furniture...and it works really well on windows!)