I made this for me and a friend. We both enjoyed it, had two plates each (with rice) on the first evening that it was made, and then ate the leftovers for breakfast. It’s definitely best hot and fresh, and not too spicy. The amount of vegetables is just what I used. You can add more or less, if you’d like. I recommend adding an onion or two (if small) also, and the broccoli is definitely optional. It tasted better than I thought it would, but I only added it because a teacher gave me the broccoli and I needed to use it before it spoiled. Broccoli is healthy and really did go well in this curry, so you might like to try it, too.
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On Friday I prepared food for Sabbath breakfast and lunch. I had planned on having rice cereal and then thought I might use any leftover rice for rice and chick peas, but it didn’t work out that way. The rice was too hard, I think undercooked. I ate some of it with coconut milk, raisins, dates, and ground flax seed, but it was too crunchy, so I dumped it in the bowl for the rice cooker and put it back in the refrigerator. After church, I mixed in some water and some more raisins (and most of the dates were eaten, but didn’t add any more), and put it back in the rice cooker. When it finished, the coconut milk and water were absorbed. The rice was still a little crunchy, but I think not as much. I added more ground flax seeds and ate that for lunch. This morning and after lunch, I went around the yard taking footage of snails and other creatures for a new Sabbath Discoveries in Nature video (as I haven’t done one in about 6 months). While walking around the yard I checked on the lime and lemon trees. While one lemon was on the ground (for how long, I don’t know, so I left it there), I didn’t find any other lemons on the tree, but I did see two or three limes on the lime tree. Around supper time, I picked one of the limes and washed it off. It seemed soft at first, but then I thought it seemed a little tough, so I was going to knead it on the counter to break up the pulp and make the juice easier to squeeze. As I went to knead the lime, it popped! Guess it was ripe enough. But there was still plenty of juice in the lime, and I squeezed the rest on the cold chick peas, drizzled on some olive oil, and added some Himilayan pink salt and thyme. After mixing it all together, I had nicely seasoned chick peas that are delicious to eat cold. I had the same recipe again for brunch this morning. I didn’t measure the ingredients, so I recommend adding it all to taste, starting with a little and adding more, or if you’ve been cooking for a while and have good judgement on how much to use, use as much as seems best to you. For those who must have measurements, start with 1-2 tsp of olive oil, a pinch or two of salt, and two or three pinches of crushed thyme leaves. If you have thyme powder, maybe start with one pinch, and you need about 1/2-1 lime of key lime size, all for about 1 – 1 1/2 cup of cooked, chilled chick peas. Just mix it all together. Taste, and add more seasonings and lime juice as needed. You can use lemon juice instead, if available.
Fluffy, creamy, and sweet. This delicious treat is simple and easy to make. I whipped it up yesterday and mixed it into rice with some sliced banana and roasted sunflower seeds (actually, I thought I was buying pumpkin seeds and should have paid more attention, but the sunflower seeds were ok) to make a kind of rice pudding, but can imagine that this would be a delicious compliment to pumpkin, apple, or any kind of sweet pie, cobbler, pudding, fruit salad, or a crisp. This is one that I think I can make over and over again (when I’m not making fig spread). It’s simple, quick, and easy, too. You only need two ingredients and a few minutes.