Every parent, although we try to be open and claim to be proud of our kids no matter what, is likely to be dissappointed if their kids' inclinations and beliefs take unexpected and (from our viewpoint) undesirable turns. I recently went through one of those experiences. You won't believe it but my (then only 2 year old) son is already a Republican! I mean, he is unreasonable and just says no to everything. Just like about every Republican I have heard on the radio. They always sound idiotic in their attitude, totally insensible, and sometimes like stubborn little kids. I hope my son will grow out of it and eventually become a reasonable, responsible citizen.
And now for today's recipe. I love chickpeas and have made different versions of this curry over the years. This recipe is my take on the "Chickpeas in Spicy Tomato Gravy" from the current issue of Food & Wine. This is a great meatless and quick dinner. I serve it with homemade raita and naan or pita bread.
For the curry
2 tbsp vegetable oil
2 medium onions, cut into 1/4 inch dice
8 garlic cloves, pressed
3-4 slices hot jalapeno pickles, minced
one 2-inch piece fresh ginger, minced
1 tbsp ground cumin
1/2 tbsp ground coriander
one 14 oz can diced tomatoes
one 15 oz can chickpeas, drained
1 cup of water
1-2 tsp dried cilantro
For the raita
1 1/2 cups plain low-fat yogurt
8 scallions, thinly sliced
2-3 oz cucumber, cut into 1/8 inch cubes
1 tsp dried mint
2-3 tbsp water
Mix all ingredients for the raita together and set aside. For the curry, heat the oil and fry the onions until they are shiny and soft, about 10 minutes, stirring frequently. Add garlic, jalapenos, and ginger. Fry for 2 minutes. Add cumin, coriander, and cayenne pepper. Cook for 2 minutes. Add the tomatoes, chickpeas, water and salt, and cook over low heat for 15 minutes. Add cilantro after 10 minutes. Servec curry with raita and bread.