There are many words the people in my life could use to describe me, but I don’t know if the word “nice” would be amongst them. “Creative” would be, and “loyal,” I’d hope. Perhaps “funny,” likely “clumsy,” and ideally “clever.” I wouldn’t mind hearing “chic,” but that may be stretching it. “Nice,” though — that one I’d wonder who was pranking me with vocabulary.
Don’t misunderstand. I don’t think I’m a bad person; in fact, growing up I was pretty much a “good girl,” a fact I think my parents would even readily admit, even if at the time they thought otherwise. I’m just not who people envision when they envision “nice.” I think they probably envision someone like Reese Witherspoon. You know she’s nice.
I, on the other hand, really like the word “thoughtful.” That’s one I like quite a lot. I mean, I love the holidays for the presents, and not for the reason most would assume. What I love is considering what a person likes. I love just thinking about a friend, and thinking about what I could give or get to make her or him happy. I love thinking, “Wow, Erin would really like this.” I love packaging those presents up, making a tag that says what gift goes to who, stacking a pile of wrapped parcels into a bag for delivery. But mostly I like thinking about the people I love, and finding something that might make them smile.
So when I see a recipe whose flavors I know will appeal to Keith even more than they will to me, I’ll tear that recipe out, file it in my binder, and save it to try one day. There’s a school of thought out there that believes women dress to impress other women more than they do for men. Well, I cook for Keith, and in more ways than one.
I don’t look at this as a domestic thing, or an anti-feminist thing — it’s a love thing. I care about this man, deeply, and since this man enjoys Indian food, the least I can do I throw together a really easy chickpea curry every now and again.
I lack the ability to explain how simple this recipe is, and how quickly it all comes together. A lot of the times, I read little magazine articles about putting dinner on the table in minutes, and when I try those same recipes it takes me twice as long to make it through as I’ve been promised. This is not the case with this chickpea dish. It literally takes as long as it takes to cook rice to make this, and if you use boil-in-a-bag rice as recommended, it’s even faster. Basically, this dish makes a funny, clumsy, loyal, creative, clever and possibly-but-likely-not chic gal like me thoughtful and nice in one fell swoop. So everyone wins.
Chickpea Curry with Basmati Rice, from Cooking Light
Makes four portions
1 (3.5-ounce) bag boil-in-bag basmati or brown rice
1 tablespoon canola oil
1 large onion, diced
1 ½ teaspoons garam masala
2 15-ounce cans chickpeas, rinsed and drained
1 15-ounce can unsalted crushed tomatoes
1 6-ounce package fresh baby spinach
½ cup plain 2% Greek yogurt
½ teaspoon salt
¼ cup chopped fresh cilantro
- Cook rice according to package directions; drain.
- While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.