Friday, 25 May 2018

The Daily Snap - 25/05/18

She is fierce enamel pin

She is, you know.

Rach Eats Lunch: Tomato & Chickpea Curry

Tomato chickpea recipe

Oh dear, weekend: it wasn't the best one I've ever had, admittedly. I don't know what happened - between getting ill on the Thursday, dealing with the fall out on Friday, and feeling too knackered to even talk on Saturday and Sunday left me absolutely brainless and shattered and barely able to talk. I didn't do much. In fact, nothing. I didn't do anything. I felt allllll the guilt for not talking, and I know my family were both feeling the same way: too shattered to do anything. As weekends go, it was quiet beyond anything I've ever known, and I don't think it was a comfortable quiet either: I didn't enjoy being quiet because it's not me to be quiet... okay, maybe being loud enough to complain at the crapfest that is Saturday Night Takeaway, though. (All I can say about this big, stinking pile of poop is that it's an hour and a half of enforced fun. Nothing feels natural or indeed fun about it. I don't do enforced fun because my idea of fun takes place in real life. 'Nuff said.) You'll be pleased to know we switched over after accidentally landing on it for thirty seconds. Yay!!!!

Today's recipe went slightly wrong, judging by the sloppy sauce in the bowl, but it was quite nice all the same. I wanted to make a chickpea curry for ages, and to be honest, I will be doing it again another time, just with different parts. This one has a slow-roasted tomatoey base, lovely, creamy chickpeas and a fair bit of spice. And yep, I accidentally used both a whole tin of tomatoes and a whole tin of chickpeas, hence why it serves two. Oops. Tuck in!

print recipe

Tomato & Chickpea Curry
Tomatoey and spicy and yes.
  • 1 tin (240g) chickpeas, drained
  • 300g tinned chopped tomatoes, plus juice
  • 1 tablespoon each garlic, paprika
  • 1 teaspoon each tumeric, salt and pepper
  • 3 tablespoons water
  • 1 bag microwave rice
Start off by measuring out the tinned chopped tomatoes and spices into a saucepan. Drop in about 3 tablespoons of cold water too, and give it a stir. Begin to heat it up on the hob - bring it to the boil and then turn it down to low so that it quietly simmers on the hob. Leave it for about 40 minutes with the lid off so it reduces and stir it regularly.At the forty minute mark, add the chickpeas and stir it up so that it's well combined. Allow it to heat up for a further 15 minutes, stirring frequently.When you're ready to serve, cook the rice as per the packet instructions and split it between two bowls. Pour the chickpea mixture over the top, add a bit of dried parsley on the top, and serve immediately.
Prep time: Cook time: Total time: Yield: Serves 2

This was genuinely quite nice - people say not to overdo the tumeric, hence why there's a teaspoon and not a whole tablespoon. I will advise, though, to brush your teeth after all that garlic. Just sayin'. Anyway, enjoy!