It's been quite awhile since "Silver Mamma Chef" opened her kitchen after her customers left to relocate to the West Coast, leaving her feeling a bit desolate, and some what depressed; hence the lack of interest in cooking much after that.
So!..... before the dark cloud becomes to gloomy, she decided to turn her glumness into a bit of sunshine and start cooking again with all tools on board.
To day on the Menu is "Chic Pea Curry and Yellow Rice" with freshly baked bread rolls.
Silver Mamma Chef has never cooked chick peas before, ever, I mean never, so all apologies to those experts out there.
She soaked dried chick peas in water over night then cooked them in the slow cooker for three hours until they were soft.
- 2 Cups cooked Chick peas
- 1 Onion chopped
- 2 Tomatoes chopped
- 2 Potatoes
- 1 Tablespoon of crushed Garlic
- 1 Tablespoon crushed ginger
- Some spices just enough to taste
- 1 Teaspoon ground cumin
- 2 Curry leaves
- 2 Tablespoons curry powder
- 2 Tablespoons tomato puree
- Oil for cooking
- 1 cup of rice with salt and teaspoon turmeric powder
This recipe makes enough for two people.
Fry onions, garlic and ginger until golden brown, the onions must be golden brown as this adds to the taste.
Add tomatoes, curry powder and spices, cook for approximately 10 minutes on low heat.
Add potatoes, cook for a further 10 minutes.
Add the chick peas and 2 cups of water, let simmer for 20 minutes or until potatoes are cooked.
Boil the rice with turmeric until light and fluffy.
When the chick pea curry is cooked, turn heat off and let rest for 10 minutes before serving.
Hubby preferred the curry without rice.
Silver Mamma Chef was delighted to see the end result.
That was delicious "Chick Pea Curry" for two.
Thank you for sharing with Silver Mamma Chef's Kitchen, until next time.
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