Day 6: Saved the best for last
Divested myself of a six-month old can of chickpeas and all the leftover veggies in the crisper on this, which was super and super-easy. I was surprised how much of it the kiddo ate. She loves rice, and chowed down on the brown basmati we served with it, as expected. She didn’t go for the chickpeas, but ate a lot of the tomatoes, mushrooms and bell peppers.
It’s always nice to throw something together out of the fridge leftovers and end up with a new dinner staple.
Chickpea curry as captured by crappy cellphone camera.
FYI, I used this recipe as a base, but of course threw in a lot more ingredients. I used a mild masala curry powder and it was too mild (even for me) but I was able to kick it up a little bit with this:
Cilantro in a tube!
This is definitely not your mother's chickpea curry.
This is my new secret weapon. If you can’t grow your own cilantro, this is the next best thing. (I love buying it fresh, but feel guilty about what gets wasted, since I never end up using the whole big bush of it you get from the farmer’s market.)
