Today I run out of veggies when it came to supper time.
Peter asked: " Why don't you take the car and go get some carrots?"
But I decided to take what we have and do the shopping tomorrow morning.
I opened up the laptop (what did I ever do without the internet?), and filled these words into the browser's search field: "chickpeas , tomatoes, bananas."
That's what I basically had.
Within seconds there were several recipes that featured a dish called "Chickpea -Banana-Curry".
Sounded interesting to me.
One recipe added squash to the whole. No problem for me since I had some jars with canned squash in the cupboard.
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| Bea's Chickpea-Banana-Squash Curry |
Ingredients:
1/2 can chickpeas (rest from yesterday)
1/2 can diced tomatoes (rest from yesterday)
4 tbs. canned squash (Acorn Squash I canned in the fall)
1 half ripe banana
1/2 cup rice
onion
garlic
beef broth
Half and Half coffee creamer
Pina Colada (Coconut/ Pineapple Juice) leftover from the Happy Hours :))
ground Cumin, Cinnamon, Ginger, Turmeric (1/2 tsp each)
Frozen Cilantro leaves
Fry onion, rice, chickpeas and garlic in a tbs. oil for 5 minutes. Add squash, tomatoes, broth, 1/2 cup of either juice and creamer. Season with spices to taste and simmer until rice is done, about 15 minutes. Add sliced banana, chopped cilantro and simmer about 5 more minutes. Serve.
Peter's comment, who is not a fan of chickpeas: " Yum, that's very good, honey!"
Win-win situation and we got a vegan dish on the table.
