Wardrobe vs Taste Buds: Round 1!

If you have read any of my favorite recipes on this blog, then you know by now that I love nothing better than a fragrant, creamy, rich sauce. However, since we had a fabulous gelato-filled vacation in Italy but a few weeks ago, and all of the clothes my wardrobe seems to have very weirdly shrunk, my waistline's needs are not always in agreement with my culinary desires. When the two do coincide, however, it is a cause for celebration. And yes, some of those moments of confluence do involve salads. But if they all did, it would make my taste buds very sad, as they still want their fix of creamy richness, even if not every day. In this case, the creaminess of the sauce comes from pureeing the vegetable base, not from any cream, cheese or other deliciousness. And the richness of flavor comes from a great combination of spices, which add a hint of heat, but nothing that will send the younger members of the family fleeing from the dinner table. So my waistline is none the thicker, and my taste buds are happy: basically, this one is a winner. Now if someone could please wake up to society's needs and make adult clothes with those adjustable waistbands they put in children's clothes, I'd be a happy woman...

Masala Chickpeas and Greens
serves 3

For the chickpeas:
2 TBSP coconut oil
2 yellow onions, sliced
2 cloves garlic, minced
1 medium carrot, cut into 1/2" slices
1 red bell pepper chopped
1 1/2 tsp grated fresh ginger
1 tsp salt
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 1/2 cups water
1 15oz can chickpeas/garbanzo beans, drained and rinsed

For the quinoa:
1/2 cup quinoa
1 1/4 cups water
1 TBSP soy sauce

For the kale:
olive oil
1 bunch Scotch (curly) kale, destemmed and chopped
1 clove garlic, minced
salt and pepper

1/4 cup chopped cashew nuts
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro (coriander leaves)

1. Heat the oil in a large frying pan over a medium heat, and then add the onions, garlic and ginger. Saute until the onions are soft and translucent, reducing the heat if they start to brown too much.
2. Add the carrots and bell pepper and continue to cook until they start to soften.
3. Add the spices and stir to combine until they become fragrant. Then add the water and stir to combine.
4. Bring to the boil, cover, reduce heat to low and simmer for about 35 minutes by which point all the vegetables should be soft.
5. Place the vegetable mixture in a blender and puree until smooth. Then pour this back into the skillet and add the chickpeas.
6. While that mixture is heating through, prepare the quinoa by putting everything in a saucepan, bringing to the boil, covering, reducing heat and simmering for 15 minutes. Drain if any liquid remains.
7. Heat the olive oil in another skillet and saute the garlic and kale for 10 minutes until the kale is softened. If it starts to stick/burn, add a little water or stock. Season with salt and pepper.
8. Serve by putting some quinoa in each bowl, followed by some kale, putting the chickpea mixture on top. Sprinkle with cashews, parsley and cilantro.