I decided to start jotting down my recipes so I don't always have to scramble through the entire internet looking for something quick and decent to make, particularly a meal that doesn't require an elusive ingredient, like, fresh vegetables (I'm sorry, who has the time to get fresh vegetables on the reg?).
P and I were pretty hungry last night after a three hour outing to IKEA (we survived...I splurged on an outdoor candle holder...it's cute!). By the time we got home and unpacked our goods, it was close to 930 pm. So I tried to cobble something together with the stuff we had in the pantry.
I feel like chickpeas are designed for these on the fly nights. They're cheap, they have fiber so they fill you up, and they have protein so it's basically like eating a steak for dinner.
So here's a quick Indian recipe that is partially from Big Girls Small Kitchen blog and partially from my imagination after examining what was left in our fridge/pantry. I didn't have any of the fresh veggies that the recipe called for and substituted ketchup for tomatoes (pretty jinius!). The chickpeas came out great and aromatic and bonus: taste even better the next day.
This is a great recipe if you're if you're looking for something quick and/or exhausted from an IKEA outing.
1 can of chickpeas
4 tbsp of olive oil
1 tbsp of curry powder
1 tsp of cumin
1 tsp of turmeric
Heat olive oil in a shallow pot. Add the curry, cumin, turmeric, stir. Add the chickpeas. Squeeze in a bit of ketchup. Salt and pepper.
We drank: Smutty Nose Star Island Lagers
We watched: The Sandlot (Benny Rodriguez is still dreamy as ever)
P and I were pretty hungry last night after a three hour outing to IKEA (we survived...I splurged on an outdoor candle holder...it's cute!). By the time we got home and unpacked our goods, it was close to 930 pm. So I tried to cobble something together with the stuff we had in the pantry.
I feel like chickpeas are designed for these on the fly nights. They're cheap, they have fiber so they fill you up, and they have protein so it's basically like eating a steak for dinner.
So here's a quick Indian recipe that is partially from Big Girls Small Kitchen blog and partially from my imagination after examining what was left in our fridge/pantry. I didn't have any of the fresh veggies that the recipe called for and substituted ketchup for tomatoes (pretty jinius!). The chickpeas came out great and aromatic and bonus: taste even better the next day.
This is a great recipe if you're if you're looking for something quick and/or exhausted from an IKEA outing.
1 can of chickpeas
4 tbsp of olive oil
1 tbsp of curry powder
1 tsp of cumin
1 tsp of turmeric
Heat olive oil in a shallow pot. Add the curry, cumin, turmeric, stir. Add the chickpeas. Squeeze in a bit of ketchup. Salt and pepper.
We drank: Smutty Nose Star Island Lagers
We watched: The Sandlot (Benny Rodriguez is still dreamy as ever)
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