Almost two weeks had passed with nary a chickpea in sight. This could not be allowed to stand. We were also in the mood for Indian so naturally, chickpea curry was the only answer. I’ve been revisiting 1000 Vegan Recipes a bit lately and this one sounded like the recipe to try for the day. Once you get through some chopping, most of the time it takes is spent with the curry simmering so it’s not all that labor intensive. It’s a good, uncomplicated very filling curry. It says it serves four, but those must be four really hungry people because my somewhat large bean pot was full. I think we got more like six or seven servings. I thought it needed a little more oomph so the next time I make it I may use more curry powder, or maybe I just need a more assertive brand. The samosas are Sukhi’s brand and we have become incapable of cooking Indian food and not having them. They’re pretty pricey so I try to catch them on sale and buy a few boxes. They also come with this really yummy cilantro dipping sauce, which I like despite not being a fan of cilantro. I get naan at Sevananda and store it in the freezer. It’s actually from a local bakery called Nazifa’s. I spread it this time with homemade vegan butter (recipe here) and press a few cloves of garlic on it, spread the garlic around, sprinkle it with parsley (fresh if I have it) and pop it in the oven for just a couple of minutes. Too much time in there and it turns into a cracker.