and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

and Love

Serves 4

Ingredients

1 lb butter potatoes, quartered and peeled

2 cups presoaked chickpeas

1 teaspoon mustard seeds

½ tablespoon mixed spice such as curry powder

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

Instructions

  1. Boil the potatoes in lightly salted water until tender but not soft. Rinse in cold water and set aside.
  2. Heat a deep saute pan over medium heat and toast the mustard seeds for 2 minutes before slowly adding the oil and garlic. Cook for an additional minute, seeds should be lightly golden, before adding the potatoes and curry powder. Stir
  3. Keep heat on medium and cook potatoes for about 6 minutes on each side, allowing them to slightly caramelize. Once all sides have been cooked add the chickpeas and stir well. Cook for a final 5 minutes, stirring to prevent the potatoes from burning.
  4. Serve and enjoy!
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 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

16 thoughts on “and Love

    1. it really was – when it was cooking I kept thinking i might need to add more oil or water to balance things but wasn’t needed at all! I think caramelizing the potatoes helps balance it 🙂

    1. according to someone with otherwise excellent taste, coconut tastes like sunscreen. Now how she knows what sunscreen tastes…that’s a different question!

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