I meant to post this yesterday but I was so busy, what with having to walk from one end of my apartment to the other six trillion times and press refresh on Amazon Prime Now every five minutes to try to get a delivery slot.
It would be funny if it weren’t true.
Enough about me and my riveting life. What about you????
I hope you all are doing well, staying home, staying healthy.
These are certainly the weirdest times I’ve ever lived through, made even weirder by the fact that everyone is now talking about “a plan to reopen” but in the same sentence saying that all of the projections predict a HUGE resurgence over the summer if we do. I’m not sure what the right strategy is, but maybe the one that kills the least people? That’s what I’m going with. I’ve been doing all of my doctoring virtually (very very thankful to have that as an option), but have lots of friends and family on the front lines in the hospitals and it’s a scary place to be right now, both for patients and for health care workers.
One of the obvious perks of being home more is having more time to cook! We’ve been ordering in about twice a week to try to support local business, but otherwise it’s all me in the kitchen. Three meals plus Remy’s infinite snack requests. Every day.
Yeah, it’s exhausting, but I am really grateful that I enjoy cooking otherwise it would be pure torture.
This creamy chickpea curry is one thing I’ve made recently that we really enjoyed. It is richly spiced but simple. First, you saute some Indian-ish spices until fragrant, then add the chickpeas and simmer in their cooking liquid until it becomes thick and creamy. The stew gets a hit of freshness from a topping of charred string beans and lemon, as well as a dollop of plain yogurt on top. It’s hearty and filling, while still being pretty healthy.
Plus you can make it in well under an hour, so you’ll have more time for your apartment pacing. I see you. I feel you.
- 3½ tbsp olive oil
- 1 tbsp cumin seeds
- ½ tbsp nigella seeds
- pinch of red pepper flakes
- 1 tbsp ground turmeric
- 4 garlic cloves, thinly sliced
- 1 white onion, diced
- salt and black pepper, to taste
- 2 (14.5 oz) cans chickpeas, liquid reserved
- 1 lb string beans, trimmed
- 2 lemons, halved
- plain greek yogurt, sour cream, or creme friache
- Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the cumin, nigella, and red pepper flakes. Saute until fragrant, about 1 minute. Add in the turmeric, garlic, and onion. Add a pinch of salt and black pepper to taste. Cook for 10 minutes, or until the onion is soft. Add the chickpeas to the pan along with their liquid. Simmer for 30 minutes or until most of the liquid has evaporated.
- Meanwhile, heat a griddle over high heat. Once hot, add the string beans and char for 4 minutes per side, or until blistered and blackened. Grill all the lemon halves cut side down until charred as well. Set aside.
- Divide the creamy chickpeas among serving plates. Top with the charred green beans, a dollop of yogurt, and a lemon half. Serve warm.