Wednesday Zoop!
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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