I Google-d “chick pea salad” and found a great recipe over at Smitten Kitchen.  I had all of the ingredients in the house.  Unfortunately, for the second time in a row, the dog ate the whole grain farmers market bread, so I had to scrounge crusts from the store bought.

I served the chick pea salad on the toasted crusts and over fresh local lettuce, garnished with diced fresh, local bright red and yellow peppers and more black olives.  It was very tasty and DH was still hungry afterwards.  We finished up by eating local cranberry-walnut bread and some fresh, delicious summer peaches.

You can find the recipe and photos here:

Smitten Kitchen’s “Smashed Chickpea Salad”

This basic Thai-style vegetable curry takes about 45 minutes from start to the table, mostly because of the number of ingredients that must be assembled.  Don’t be intimidated – it’s a lot of stuff, but it’s prepared very simply.

Ingredients:
2 large sweet potatoes
8 oz. frozen, cut okra
10-12 large leafs kale
3 cups prepared vegetable stock
1 13.5 oz can coconut milk
2 cups plain non-fat (or low-fat) yogurt
2 shallots, minced fine
1 1″x1″ knob of fresh ginger, grated fine
3 tbsp. olive oil
2 tsp. turmeric powder
1 tsp. ground coriander seed
1/2 tsp. ground cumin seed
1/2 tsp. ground black pepper
3/4 tsp. grated nutmeg (fresh, if possible)
1/2 tsp. ground cinnamon
Salt
Limes

Peel the sweet potatoes, rinse, and cut into 1″ cubes.  Rinse and drain the kale, then remove the center stems and roughly chop.  You should end up with about 4 cups of chopped kale.

Combine all dry spices together and set aside.  Place a 5-quart pot over med-hi heat and add the olive oil.  When the oil begins to look shimmery on the surface, add the ginger and shallot.  Allow to cook for about a minute – do not allow to brown, and add the dried spices to the oil.  Stir immediately for 15-20 seconds, and the spices will become very aromatic.  The mixture will likely stick to the bottom of the pot – this is OK.

Add the veg. broth and coconut milk and stir to combine.  Salt to taste.  Add the okra and sweet potatoes, stir again, cover, and bring to a boil.  Reduce heat to medium-low and simmer for 25 minutes.

Test the potatoes with a paring knife – if the blade goes all the way through with no resistance, they’re done.  Taste the sauce.  Add salt if necessary, then add the kale, stir, re-cover, and simmer for another five minutes.  Lightly whip the yogurt with a whisk to reduce curdling.  Remove from heat and stir in yogurt.  Serve over rice (preferably jasmine or basmati) with a wedge of lime for squeezing.  Provide chili sauce (Sriracha is widely available in the international section of your supermarket).

The most expensive thing about this meal is the spices, and you should have many of these on hand to start with*.  The vegetables are dirt cheap – $1.50 worth of sweet potatoes, less than a buck for kale, $1.60 for a pound of frozen okra, 79¢ worth of shallots, and 59¢ of ginger.  The coconut milk’s about $1.69, and vegetable broth is about 89¢ for 14 oz.

If, however, you can’t get away with serving this minus some protein, substituting 3-4 large carrots for the sweet potato and adding a pound’s worth of firm-fleshed white fish such as cod, halibut, or grouper yields a decent fish curry.  Other optional additions – whole Thai basil leaves, lemongrass, 2-3 dried red chiles, spinach or mustard greens instead of kale.

With plenty of vitamin A, folic acid, fiber, and complex carbohydrates, this mostly one-pot meal (minus the rice) really brings the flavor.

* We’ll be talking about how to outfit your spice rack in another article.