After Kevin and I talked about some of our complaints and needs, we decided we needed to look for a new place. I have been desperately wanting a new couch for months and months, pretty much since we got married. Since then we have been using Kevin's college futon, which is anything but comfortable. So, a few weeks ago, Kevin caved-into my request under the condition that we get one at a discounted store. OK! Fine by me, as long as I get a couch I can knit and relax on! We found the perfect one and a matching recliner from Big Lots, but had to wait a few weeks to pick it up. Well, as the story goes, it was not a success and we ended up having to store the couch at my parent's place for now.
Luckily our lease was up at the end of this month (it would have gone month to month after that), so on Sunday we went around town all afternoon looking at places, and finally decided on some apartments that were a bit older than ours, in about the same location, is almost the same in rent, and has way more things we need/want. (1) A door and angle big enough to fit our new couch and recliner, (2) an in-unit washer and dryer, (3) an on site fitness facility, (4) plenty of parking, (5) everything else our old place has. I'm pretty happy with our new place, and we are both very excited to move (AND HAVE MY DAMN COUCH)!
Well that is what is new with my life, other than this amazing Indian dish... that I have made three times already. Seriously! It is that good! I hope you enjoy!
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 small can fire roasted chiles (mild)
- 1 tsp minced or paste ginger
- 3-5 cups dark greens, washed and well chopped (kale, spinach, green collards, etc.)
- 1 tsp cumin seeds
- 1 Tbsp corriander
- 1/2 tsp tumeric
- 1/4 tsp cayenne pepper
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- salt to taste
- whole wheat naan or brown rice for serving
- In a blender, blend together the canned diced tomatoes, canned chiles, and ginger paste, until smooth.
- In a skillet on High, bring 1/2 cup of water to a very very rapid boil. Toss in the cumin seeds, and while continually stirring, let the water boil off.
- Once the water has nearly boiled off, pour in the pureed tomato mixture and the rest of the spices. Cook on Medium High at a simmer for 5 minutes.
- Add the dark greens, stir them in, and cover for 5-8 minutes, until the greens have wilted down.
- Add the chickpeas and simmer on low for 8 minutes, adding more water if need be to maintain a gravy consistency.
- Serve hot over brown rice or with whole wheat naan bread for dipping.
- I have made this dish with a few different types of greens and found that I like baby kale or spinach the best. Regular kale and collards take a bit longer to steam, and gives the dish a bit more of a greens-bitter taste. So, if that's what you like, keep that in mind.
- If you happen to have garam marsala in your spice repetoir, I would suggest using 1 tsp of that and leaving out the tumeric, cayenne, and cloves.
- If you would like to make your own homemade whole wheat naan, this is the recipe that I use, but minus 1 Tbsp of oil.
- If you are not a fan of spicy foods, eliminate the cayenne pepper, or replace it with chili powder. Also, make sure to get a can of MILD roasted chiles.
This was my very first try at making Indian food and all I can say is... I'M HOOKED! I have been doing some research about Indian food and found that a large portion of the population in India are vegetarian. I'm thinking I can hopefully nutritarian-ize a few tradtitional recipes that are already vegetarian.
Do you have any favorite vegetarian or nutritarian Indian recipes?