toys are good food

Both Matt and I have this delicious and easy curry leftover as lunches today. This doesn’t make for pretty bentos (thermoses just aren’t that attractive), but it does make for a tasty lunch.

This recipe makes 4 large or 6 regular servings. I usually serve it with basmati rice, raita (yogurt, cucumbers, and spices), and a dollup of mango chutney. Perhaps one day I’ll try making naan.

Chickpea Curry

Ingredients:

• 2 Tbl. oil (your preference)
• 2 medium onions, minced
• 4 cloves garlic, minced
• 2 tsp. fresh ginger, grated
• 6 whole cloves
• 2 cinnamon sticks
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1/2 – 1 tsp. cayenne pepper (less or more to heat preference)
• salt (couple shakes)
• 2 15-oz cans garbanzo beans
• 1 cup fresh cilantro, chopped (optional)
• 1 15-oz can tomatoes (drained) or two fresh roma tomatoes, chopped (optional)

1. Heat oil in a large skillet over medium heat, add onions, and cook until tender.
2. Stir in garlic, ginger, and spices (cloves