Saturday, October 31, 2009

Quick Saturday Lunch

Fried spiced chickpeas and roasted acorn squash.

This is a slightly odd pairing, but it made for a nice quick lunch. Sometimes we make fried chickpeas to supplement a meal that needs a protein: it's basically a quick curry. Just heat a little peanut oil in a skillet; add whole cumin seeds and let them brown; then add ground coriander and stir for a second; next add a can of well-drained chickpeas along with a little bit each of turmeric, cayenne, and amchur (powdered dried sour mango - use lemon juice to substitute). Then stir and fry the chickpeas until they are looking slightly crisp and are warmed through. They'll reduce a tiny bit in size when they're done.

These chickpeas are crispy and nice as a side dish or on top of a salad.

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