So here’s what up. I’m really bad at dieting/detox/healthy eating. I’m admitting it. I’ll own my weakness. I think I can do it, I think it’ll be easy, but about 2 hours into it I’m craving something greasy. Or sugary. Or just overall bad for my health. It’s hard to prep meals when you work full time. So I come home, binge on whatever is in the kitchen, which usually isn’t a pretty site, and then spend the next hour regretting my choices. I’m trying to prep easy meals, healthy dips and cut up veggies to keep on hand, but it doesn’t always go to plan. So recipes like these spicy, flavourful, refreshing curry hummus sandwiches are kind of, totally, saving my butt right now. Not to mention, this hummus has a regular spot in my fridge forever.
I can’t get over how delicious these tandoori fries are!! I’ve eaten A LOT of these lately, you know….for quality assurance…recipe testing…and all that!?! I made them with a creamy feta hummus dip and that was a bad idea, because it made them even MORE addictive! God help me now. My carb consumption has now gone through the roof and there’s no turning back now. These crispy, baked fries are loaded with ALL the spices. My spice cupboard got a workout with this recipe. They’re so flavourful and go so well with the creamy, feta cheese hummus to dunk them into. …
I am so addicted to this skillet lasagna. Actually, it’s more like I’m addicted to my cast iron skillet. Lately, I’ve been using my pan pretty often, trying out A LOT of savory and sweet recipes in it and it seems to ALWAYS taste better in the cast iron pan. Recently I made this vegetarian skillet lasagna that’s packed with sweet potato, mushrooms, spinach and chickpeas and I couldn’t stop eating it off the stove! And the best part? I used only one pot (seriously! ONE POT!!) for this recipe so that means there were a lot less dishes to clean after too…hmm..I’m pretty sure I should have lead with that in the opening sentence!
It’s officially winter! Maybe not according to the calendar, but the cold air and snow on my car says otherwise. I’m selfishly eating this roasted root vegetable soup all by myself to comfort me as I let this sink in. The warm curry flavours and crunchy chickpeas will help me forget what’s happening outside.
Maybe I was in denial or maybe it was the fact that the temperature outside read 21°C only two days ago, but I wasn’t sure if winter was going to happen. But then it happened, the wind that fought against my windows told me. Maybe it was wishful thinking, but I thought maybe we’ll just go right into spring and forget about winter all together! I know it can’t happen that way, but a girl can hope! …
I always get so excited when I put up a post about Indian food. It has been such a huge part of my life since I can remember . It practically raised me – we ate it when we were sick, we ate it for family breakfasts, we even left it out for Santa on Christmas Eve which, looking back, was a well-played move by my dad who was sick of milk and cookies. I owe it to this spicy, flavourful food culture for my adventurous taste in foods from around the world.
Each dish reminds me of home and , albeit cliché, my mother’s cooking. So I love sharing these recipes, and I think my mom gets excited too because she keeps telling me to “add tandoori masala to it”, “don’t forget to put the cumin in” and “did you make the chutney?” As soon as she knows that I’m posting a recipe for Indian food, she steps in as the matriarch of the kitchen, making sure I do it right. She’ll read this and know it’s true. So you guys know you’re getting the real thing.
So when I told her that I was craving bhel puri, she immediately ran to the nearest Asian grocer and picked up every ingredient I could possibly need for the rest of my life. My eyes widened in anticipation and my mouth started to salivate. I opened up the boxes and bags of spices, inhaling the familiar smell of tamarind, cilantro and cumin – a combination of flavours that is impossible to resist.
Bhel puri is a popular street food in India, especially on the beaches of Mumbai. You can imagine the street vendor, tossing in the puffed rice, fried vermicelli noodles and chickpea chips in a newspaper cone, adding the spiced chickpeas and cilantro. Maybe if you’re lucky he’ll sneak in some onions and potatoes before topping it all off with chutney and a generous squeeze of lime juice.
The textures and tastes hit you all at once. It’s crunchy, soft and chewy. The tangy taste of tamarind is offset by the lime juice, the sweetness of the mango and the spice from the chickpeas. The cilantro gives a refreshing taste to the puri. Each handful gives a different flavour combination and each bite tastes just slightly different every time.
- 1 can chickpeas, rinsed and patted dry
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- 2 white potatoes, boiled and cut into cubes
- 2 tbsp tamarind paste
- 2 cups water
- 1 tbsp tandoori spice
- ½ cup roasted peanuts
- 1 cup of puffed rice
- ½ cup chickpea chips
- ½ cup fried vermicelli noodles
- ¼ cup chopped cilantro
- lime wedges and mango slices for serving
- Preheat oven to 450F.
- Toss the chickpeas with olive oil, cumin and salt and roast in the oven until crispy - approx. 15 mins
- While the chickpeas are in the oven, make the tamarind chutney but bringing the tamarind paste and water to a boil in a small saucepan then simmering approx. 10 mins until iit's reduced by ½. Add in the tandoori spice and remove from heat to thicken.
- When ready to serve, in a large bowl add the peanuts, puffed rice, chips, noodles, cilantro and spiced chickpeas. Serve in bowls or plates and top with tamarind chutney, mango slices and a squeeze of lime juice.