quick chickpea curry.

martha stewart rarely lets me down. this Quick Chickpea Curry is no exception...

creative "idea" #15 {can i call this an idea if i'm just posting her recipe? idk.}: Quick Chickpea Curry. {serves 4-5}
idea sparked by: martha stewart.

ingredients:

mise en place.

• 2 TB EVOO
• 2 large yellow onions, diced
• 6 garlic cloves, minced
• 2 TB curry powder
• 2 three inch cinnamon sticks
• 1/4 tsp ground cloves
• 4 cans chickpeas, rinsed and drained 
• 6 TB ketchup
• salt and freshly ground pepper
• 4 cups water
• chopped cilantro 

directions:

• in a large, straight sided skillet, heat oil over med-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.

it's my firm belief that all onions
are born to be caramelized,
no matter what the recipe
actually says to do to them.

• add garlic, curry, cinnamon, and cloves; stir until fragrant, 30 seconds.

• add chickpeas, ketchup, 2 tsp salt, 1/2 tsp pepper, and 4 cups water.

• bring to a boil. reduce to a simmer, cover and cook 20 minutes.
• uncover and increase the heat to medium high; cook until sauce is slightly reduced, 5 minutes.

• serve topped with cilantro.

these cilantro proportions were for
aesthetic purposes only. as soon as the
camera snapped, my bowl was covered in green.
i heart cilantro.

ingredients:

• 2 TB EVOO
• 2 large yellow onions, diced
• 6 garlic cloves, minced
• 2 TB curry powder
• 2 three inch cinnamon sticks
• 1/4 tsp ground cloves
• 4 cans chickpeas, rinsed and drained 
• 6 TB ketchup
• salt and freshly ground pepper
• 4 cups water
• chopped cilantro 

directions:

• in a large, straight sided skillet, heat oil over med-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
• add garlic, curry, cinnamon, and cloves; stir until fragrant, 30 seconds.
• add chickpeas, ketchup, 2 tsp salt, 1/2 tsp pepper, and 4 cups water.
• bring to a boil. reduce to a simmer, cover and cook 20 minutes.
• uncover and increase the heat to medium high; cook until sauce is slightly reduced, 5 minutes.
• serve topped with cilantro

i love this recipe and make it often. it's cheap, full of flavor, and gooooooood. my 13 month old ate it faster than i did. please, make this and then tell me what you think :-)

love and chickpeas,

amber.

basil pesto, mozzarella, tomato panini.

these are andrew's 3 favorite things. i think he could live off them. whenever i make caprese salad, caprese bites, and now these delicious sandwiches, i'm guaranteed to hear about it all day long. we had them for lunch today and i can't tell you how many times he's asked when we can have them again. tomorrow, my love. tomorrow.

creative idea #12: Basil Pesto, Mozzarella, Tomato Panini
idea sparked by:http://foodgawker.com 
part 1: 

• pesto-

• ingredients:

1. 2 cups packed fresh basil leaves
2. 2 cloves garlic
3. 1/4 cup pine nuts 
4. 2/3 cup EVOO
5. Kosher salt and freshly ground black pepper, to taste

• directions

1. combine the basil, garlic, and pine nuts in a food processor until coarsely chopped. 
2. add oil and process until smooth. Season with salt and pepper.

part 2:

• panini-
• ingredients
1. pesto
2. crusty french loaf, cut into 8 slices {we had different bread on hand}
3. tomatoes {we had grape on hand, but large tomatoes would work great too!}
4. fresh mozzarella
5. EVOO for brushing
• directions:
1. spread pesto over all slices {i only used half the amount of pesto in the pics because we didn't have enough basil. next time we're going all the way.}

      2. slice tomatoes and mozzarella. arrange on bread.

3. Place on george forman, panini press, or in a pan with a heavy pan on top to weigh bread down.

        4. brush top with EVOO. squish.

        

        5. eat this wonderful sandwich and leave your husband asking when you can have this goodness again.

Basil Pesto, Mozzarella, Tomato Panini

pesto:

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts 
• 2/3 cup EVOO
• Kosher salt and freshly ground black pepper, to taste

• directions

1. combine the basil, garlic, and pine nuts in a food processor until coarsely chopped. 
2. add oil and process until smooth. Season with salt and pepper.

4 paninis:

• pesto
• crusty french loaf, cut into 8 slices 
• tomatoes 
• fresh mozzarella
• EVOO for brushing
• directions:
1. spread pesto over all slices {i only used half the amount of pesto in the pics because we didn't have enough basil. next time we're going all the way.}
2. slice tomatoes and mozzarella. arrange on bread.
3. Place on george forman, panini press, or in a pan with a heavy pan on top to weigh bread down.
4. brush top with EVOO. squish.
5. eat.

love and happy husbands,

amber.