Thursday, March 13
Curried Chickpeas & Greens with Naan
Hooray! Vegetable Husband sent a big, beautiful bunch of kale in this week's basket! We both had a craving for Indian food, so I decided to make a recipe I haven’t done in a while and made the Curried Chickpeas & Greens from Appetite for Reduction. As with all the recipes in that book, it was simple to make, healthy, and delicious. My only gripe is that it calls for a 12 oz can of crushed tomatoes, and I can only find 28 oz cans. I always freeze the extra to use later and then forget about it until like, a year later and then it’s not good and I waste it. I’m starting to think I need a spreadsheet inventory of what’s in my freezer & how long it’s been in there so I can plan better. Anyway, frozen crushed tomatoes aside, this dish really does come together in the 30 minutes the recipe promises, and it makes a lot, which is good because Seth loves to have leftovers for lunches. Since this has the beans and greens all in one dish, I didn’t make any other veggies to go with it. We had some naan from Vegan Eats World in the freezer, so I thawed that out and heated it for a few minutes so it would be all soft and warm. I love that naan recipe. It’s amazingly good, easy to make, and makes a lot. It freezes really, really well so you can have homemade naan pretty much any time you want it. If you don’t have Vegan Eats World, get it. I swear it’s worth it just for this one recipe alone, but every, single thing we’ve made from it has been amazing, so you won’t be disappointed. We also had some Sukhi’s brand samosas on the side because we pretty much can’t have Indian food without them anymore.