This meal took a long time to make. It was supposed to be lunch, but Stoopie McStoopio forgot how long beans take to cook. It ended up being supper.
The recipe popped up in Wednesday's New York Times food section. And since the SF Chronicle has abandoned its Wednesday food section, I was highly interested in the NYT.
It's simple Indian food; chickpeas in tomato sauce with all the correct seasonings. Ahh, the correct seasonings. When you're a locavore, you mostly eschew imported spices. But then once in a while you cheat, and you go "ahh."
I was expecting big "ahh." We halved the recipe, but sort of over-winged the amount of chickpeas (we used dried rather than canned), and added sprigs of cauliflower from the soon-to-finish plants. Apparently this diluted the impact of the spice mixture.
I wanted more pizzazz.
Next time, no problem.
You know what, though? It was good.