Here is the mostly organic chickpea curry I made. Provides 4 servings.
Ingredients:
1 T or more of oil 1 red onion 3 garlic cloves minced 1 rounded tsp of ginger powder 1 T of garam masala 1/4 tsp of ground black pepper 1/4 tsp of cayenne powder 1 tsp of salt 1 can of diced tomatoes 1 can of coconut milk 1 can of cooked chickpeas 2 T of lemon/lime juice Ripped up or chopped fresh coriander
Method:
1) Heat the oil in a large pot/pan over medium heat. Add the red onion with a pinch of salt. Cook stirring occasionally until the onion has softened and starts to brown.
2) Reduce heat, add the garlic and ginger, stir and cook for 60 seconds or until fragrant. Stir in the garam masala, black pepper, cayenne pepper and 1/4 tsp of salt. Cook for 30 seconds to toast the spices.
3) Add the tomatoes and stir well. Continue to cook stirring occasionally for 3-5 minutes. Stir in the coconut milk and chickpeas. Bring to a boil and then simmer for 10 mins.
4) Stir in the lemon/lime juice and 1/2 tsp of salt. Garnish with the fresh coriander.
@BanPlastic ya that's what we usually do. last summer I also made some chutney with dried apricots and dates to go with it and a salad. I usually have between 6 and 10 people helping me. 2 for stirring, 2 fire trolls and the rest on chopping. sometimes we call for musicians to come play music for us while we cook. we just yell "music in the kitchen !!!" and after a few minutes some musicians usually come.
@BanPlastic they're hippy gatherings, they exist all over the world, they're called rainbow gathering. they started in Colorado in 1972 but now many countries have them, the U.S. has regional ones and a national one every year but many other countries have them and there is also an international one that moves from country to country. I went to an international one in Colombia 2 years ago, we were 1000.
