I’ve been getting a perverse thrill out of seeing other people’s OOTD (“outfit of the day”, as I deduced) and viewing their clandestine dressing room photos in Anthropologie or J. Crew. Maybe its that I miss seeing super stylish people in LA or even the preppy undergrads of Cambridge, MA. In upstate NY, style is trumped by warmth and down coats are practically a uniform. I invested a retro prep pair of plaid “duck boots” to combat the snow that promises to linger for the next four months. They are cute in their own way, but I long for the frivolity and whimsy of summer dressing. Sigh. Luckily my new must-read fashion blogs provide a little inspiration, not to mention making me feel incredibly virtuous for not racking up astronomical shopping bills on a regular basis.
So what does this have to do with chickpea curry, you might ask? Well, nothing per se. Except that meals like this one are discouraging enough to make me want to hang up my spatula temporarily. The best thing I could say about this dish was that it was really quick and easy to make. It was awfully, horribly spicy, so much so that large dollops of cooling yogurt couldn’t even rescue it. Which is not to say that we didn’t eat it, but as opposed to some leftovers which are eaten with a speed that nears competitive levels, these were eaten grudgingly with hidden hopes that they might go bad before we managed to choke them all down.
This chickpea curry didn’t come from a blog, but from All Recipes, and our reaction and the comments on the original post serve as a reminder that there’s something to be said for cookbook recipes which are repeatedly tested and tweaked until the spice combinations are just right. In this case, some commenters quadrupled the spices, whereas we followed the recipe more or less as written and found it nearly inedible. I can’t begin to explain the discrepancy, only to say that All Recipes will not be getting many visits from me in the near future. But my favorite fashion blogs will.
Chickpea curry (serves 6 when served over rice)
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro
1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.