- Joined
- Apr 3, 2015
- Messages
- 1,048
No, this is not a thread for pangolin, bat or some other nasty animal. With all of us doing what we can with what we have I thought it appropriate to start a thread where we can all share simple ingredient recipes we all enjoy.
NOLA
Jeff, here is your opportunity to spread your blueberry cobbler goodness to the masses. My contribution is a chickpea curry over rice that I can eat for days.
Ingredients
Cook the basmati rice according to the package instructions, but before you cook put the rice in a colander and rinse. This will remove some of the starch from the rice.
Heat the oil in a skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the chicken stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt (big one) of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 2-4 hours. You can simmer this for a little as 30 min, but the longer it goes, the better it tastes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
I hope everyone is doing as well as possible during this difficult time and please remember to stay safe and stay clean.
Cheers,
Justen
Ingredients
- 2 cups Basmati Rice
- 2 Tablespoons Vegetable Oil
- 1 whole Large Onion, Diced Fine
- Salt And Pepper, to taste
- 2-4 teaspoons Curry Powder to taste, Any Variety
- 2 cloves Garlic, Minced
- 1 cup Chicken Stock
- 2 cans Chickpeas, Drained And Rinsed
- 1 can (13.5 Ounce) Coconut Milk
- 1 Tablespoon Honey, More To Taste
- 1-4 Tablespoon Sriracha Or Hot Sauce (more To Taste)
- Lime Wedges, For squeezing over the top at the end (optional)
- Cilantro Leaves, again for garnish and flavor with plating
Cook the basmati rice according to the package instructions, but before you cook put the rice in a colander and rinse. This will remove some of the starch from the rice.
Heat the oil in a skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the chicken stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt (big one) of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 2-4 hours. You can simmer this for a little as 30 min, but the longer it goes, the better it tastes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
I hope everyone is doing as well as possible during this difficult time and please remember to stay safe and stay clean.
Cheers,
Justen