Friday

Curried chickpeas / kale with ghee and roasted sunflower seeds
Soak chickpeas overnight and cook, add sunflower oil and mustard seeds to cast iron skillet, when seeds pop add a teaspoon each of turmeric, coriander, cumin, and curry powder, add strained peas and garnish with sesame seeds, sea salt, and fresh coriander leaves.
I just steamed the kale and put a small spoonful of ghee on it and some sunflower seeds on top.

6 comments:

SASHA said...

yummm (but that looks like flat leaf parsley, not coriander-cilantro, no?)

SASHA said...

p.s. when you skim the butter don't get rid of what you skim, lots of nutrients in there, it's really good on rice... (you're probably saving it but just in case...:))

Leif Hedendal said...

oh gheez

C SATHAL said...

always beautiful and appetizing food preparation at your home! A real delight.
CĂ©line

Kazuko said...

sounds and looks delish as per usual. wanna try! :)

handmade romance said...

looks and sounds very yummy! thanks for sharing.