Monday 19 April
Barbara brought the giant Canadian Tire crockpot home, so we used it to slow-simmer a savory pottage of chickpeas on Saturday. It had Spanish-style chorizo from Kroger's, fried with onion and a slurry of the universal coriander and cumin, plus a shot of pimenton della Vera; it's always good to toast the spices in oil, Indian-style. Then the whole thing got stirred together, with more chopped onion and a can of crushed tomatoes. Served it two days later, when it had had time to think about itself.
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