At 10:50 a.m. this morning, on the first full day of detox diet, I had already craved the following items: 1) shortbread 2) fried "poppin'" shrimp (I should explain for people who read "no meat" in the previous post that I am pescatarian, not vegetarian, although what I eat is vegetarian most of the time).
Last night's dinner (reheated into today's lunch) turned out all right. I will call it Easy Chickpeas with Indian Spices: A Dinner in Fiveish Ingredients. Please note that oil and spice measurements are approximate. I almost never measure either of them, but just pour in whatever looks right.
- 2 tsp olive oil
- Small onion
- 3 tomatoes
- 16 oz. can of chickpeas
- 1/2 to 3 tsp. of various Indian spices (I used garam masala, tumeric, and coriander)
Chop the onion and fry it in the oil. After it clears and starts to brown a bit, add the chickpeas (drained) and the spices, to taste. Heat the chickpeas through (about five minutes) and add the tomatoes. Cook about five more minutes. Serve over batsmati rice.