Wednesday Zoop!


Chhole  (Chickpea Curry)

This is what I've been lunching on for the month of April.  The first time I made it with a jalapeno pepper and thought it was pretty uninspiring.  After that, I tried it with a serrano pepper, as the recipe called for.  

Mince 
1 serrano pepper
4 large garlic cloves
2 inch piece of ginger

then add and chop
1 medium onion

Cook the above in 6 T of oil for 3-5 minutes.   (The original recipe suggests grapeseed oil.  I have coconut.  It works.)

Add to this
2 t corriander
2 t cumin
1/2 t tumeric

Cook for 2 minutes.

Add
28 oz can diced tomatoes
3/4 t kosher salt

Cook for 4 minutes.

Add
2 cans of chickpeas (drained and rinsed)
2 t Garam Masala

Cook for 5 minutes - or, you know, until you finish folding the laundry or reach page 175 in your book.


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