Codestrom - The Wandering Programmer

chipotle where art thou

So I'm spending  a few days visiting the University of Delaware.. One of my friends said they wanted mexican food and my first thought was of Chipotle..  A quick search online revealed that the first state I guess is the last state to get a Chipotle.. *sigh*  There is one 26.5 miles away from where I am right now, but still I thought that's a bit far for just a burrito.. We went instead to Santa Fe a little restaurant on main street.. All I can say is that for anyone who actually *knows* what a burrito is *supposed* to taste like should steer clear.  I would rate it as very bad and overpriced.  With that in mind.. Help me to bring a Chipotle to the poor little unloved and small state of Delaware.. At the very least we will save some unsuspecting university students from a very bad dinner.

I'm kinda serious.. Please sign the petition..

http://www.petitiononline.com/chipotde/petition-sign.html

Vegetarian Recipe - chickpea and tomato curry

Lately I've been withdrawing from having India food.. Before I left DE I was enjoying some of the *best* India food I've ever had.. I also met a couple really super business contacts, but before I ramble too much wanted to share a recent *successful* attempt at homemade indian food...

So if you like chickpea (aka garbanzo beans) and tomato curry. .Here you go..

Firstly.. make sure if you bought your chickpeas dry to let them soak in water for a few hours.. add a bit of oil so they don't stick to the side and boil for a bit.. (30 minutes.. ) You're mostly after them not being hard as a rock and not mushy..

Serves : 1 hungry vegetarian programmer

Step one
    chickpeas + water + oil in a hot pot

Step two
    Cut onion and add to pan with a bit of oil

Keep the onions in a little pile so they brown better.. Also avoid excessive stirring.

Step three
    Add 3-4 large fresh chopped tomatos + chickpeas (300gr)

When adding the chickpeas try to avoid adding too much water.  The tomatoes will have water already.  If you add to much it's not too big of a problem though.

Step four
    Spices - about 1 tbl spoon of (turmeric, cumin, garam, curry, coriander)

This is by far the hardest part.  Too much curry and you'll overwhelm the other flavors.. It's a conservative blend and you'll have to adjust and experiment.  Remember you can always add more, but can't take out.  While the masala still has a lot of water tasting will be less effective.  Wait to add more spices until the water has almost all evaporated.. You're aiming for not soupy and not a dry paste.. The water + oil that the chickpeas soaked in will help you adjust and cheat.

Step five (optional)
    Extras - salt + something to make it more creamy (plain yogurt, cream or butter)

I've had it with and without step five, but for me with is much better.. A bit of salt brings out more of the flavors and a little plain yogurt gives it a more creamy and smooth taste.

With step four the best advise is to be patient.. Expect the first time you cook it that you'll need 1 hour.  IOW.. don't be in a rush to eat your chickpea and tomato curry.

If your friends hate garbanzo beans just tell them it's chickpeas and they'll never know the difference ;)  Now if only I could make naan at home....