14/365: Chickpea Curry
Recently, I was inspired by this post on Food in my Beard. Since there isn't a real recipe for how much of what to add for the chickpeas, I looked around for a recipe. I decided to go with this recipe from Kitchenist, but using a curry powder instead of all the separate ingredients, adding jalapenos to it and using fresh tomatoes instead of canned. I'm pretty pleased with how it turned out and will try it again with chicken and maybe a bit more kick. I'll use real chili pepper flakes next time. I used Mrs. Dash's spicy chipotle in it's place because I didn't have any chili pepper flakes.
For the cauliflower: I used 1/2 of a large onion, 1 tsp ginger powder, 1 seeded jalapeno, 1 tsp cumin, 1 tsp coriander and 3 Tbsp of olive oil. Blended really well in the food processor and coated the cauliflower with the mixture. Spread on a baking sheet, sprinkle with salt and pepper (if desired) and bake at 450 for 20 minutes. It came out REALLY good and Matt absolutely loved it and said he wants to have it again. I totally forgot to add any garlic to it, so next time I'll be sure to do that. I'd probably also add an additional jalapeno to it (I like spicy!). Oh! And I'd definitely line the pan with foil sprayed with a bit of cooking spray next time. Made a bit of a mess on my non-stick pan.
Served chickpeas over jasmine rice (we have SO much that needs to be used up!), cauliflower and paratha on the side. YUMMM.
(Also, the portions on my plate was definitely too much for me. I used a whole head of cauliflower split between us and that was too much. Even the amount of chickpea curry and rice was a bit much for me. I swear I eat like a damn bird!)