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curried chickpeas in a pita

In lunch on April 16, 2011 at 5:20 pm

i will admit that i had been drinking when i made up this recipe.

not enough to not know what i was doing, of course, but just enough to make me a little… shall we say, exuberant. which, i have to admit, did wonders for the dish.

first, i browned half an (enormous) onion and four – maybe five? – garlic cloves. (you see where this is going??)

i mean, REALLY browned.

then i made a little spot in the center, added a little oil, and “bloomed” one tablespoon of curry powder, one teaspoon of cumin seeds and one teaspoon of garam marsala.

and mixed into the onions. then i added three 15-ounce cans of chickpeas (drained) and a 20-ounce can of tomato sauce.

on top of that, i added a glug of balsamic vinegar and a few shakes of worchestershire sauce, as well as a healthy dash of s&p.

turn the burner down to low and simmer for about 15 minutes or until it gets a little thicker.

then i tasted it and added a squeeze of agave. you could use honey or a pinch of sugar, too, to taste.

serve for dinner over rice, or take it to work for lunch with a pita pocket and a healthy garnish of cilantro.

while i was quite pleased for the most part, i think the flavor profile would be even better with tamarind. next time i’m at whole foods, i’m going to get some and make it again.

in the meantime, i squeezed lemon juice over the filling when i stuffed the pita to give it the little acid tang i thought it needed.

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