Saturday, April 4, 2009

Curried Chickpeas and Chapatis

It's Lent, which means no meat on Fridays. So for the last few Fridays we've had pizza (half cheese/half onions and peppers), macaroni and cheese and tomato, and pancakes. And yesterday it was curried chickpeas and chapatis. The recipes are from The Colour Book of Indian Cooking. The chickpeas are cooked in a sauce of chilis, onions, turmeric, cinnamon, cloves, garlic, tomato sauce and chicken broth. Very flavorful, and can be as hot or mild as you'd like.

The chapatis go well with the chickpeas, and are not difficult to make. Maybe a little time consuming, but not hard. Made of whole wheat flour and water (so they're good for you) and, hey, even the kids like them. (Go figure. DD won't even whole wheat white bread, but she'll eat whole wheat chapatis.)

Yes, that's Olivio in the photo. I use butter for everything, but when it comes to something to spread on bread, toast, etc., I use Olivio.

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