Sunday, March 7, 2010

My No-tomato Challenge

Z1 is totally anti-tomato.  If a dish even looks like it may have tomatoes, he's not touching it with a 10 foot pole.  As luck would have it, the majority of my dishes feature tomatoes!  So the challenge has been to cook things that he'll actually eat like split pea soup and honey baked lentils.  I needed to come up with one more tomato-free dish and was inspired by the same mama who showed me some sewing tips to make a curried pasta dish with chickpeas (which Z1 loved when he had it at her house--even asked for seconds).  So here's a quick breakdown of what I did today and it was really good.  I was quite proud of myself and Z1 willingly ate.  

Curried Noodles with Chickpeas
2 tbsp olive oil
1/2 large onion, diced
4 cloves garlic finely diced
1 tbsp ginger finely diced
1/2 cup light coconut milk (I get mine from Trader Joe's)
1 cup vegetable broth (I use one cup water + one cup veggie broth powder)
7.5 ozs. long pasta (I used whole wheat spaghetti)
1 cup frozen peas
1 cup frozen corn
2 tbsp curry powder
1 tsp dried thyme
1/2 tsp fresh black pepper
salt to taste

Boil pasta according to directions until al dente.  Heat oil in a large skillet and add the onion.  Saute for 2 minutes until onions are translucent.  Add garlic and ginger and saute for one minute more.  Add the spices and stir until they kind of clump up.  Deglaze your pan with the coconut milk and the vegetable broth.  Add salt.  Continue to heat until sauce starts to bubble then add your chickpeas.  Cook for 5-7 minutes so that the chickpeas absorb some of the flavor.  Add the corn and the peas and cook till they are soft.  Then add your pasta and stir to coat it.  Taste.  Add more salt if needed.  

This dish took all of 20 minutes to make.  I had my cooked chickpeas ready (I cooked a huge pot a few weeks ago and froze them in 2 cup portions) and my coconut milk ready (I froze half of the milk from the last can I used).  Everything else was pretty handy already.  I love that it was so quick to put together and actually tasted . . . really good.  If it were a little more salty and maybe a little sweeter (more corn or a dash of sweetener), I'd say it was restaurant-esque.  :)  Sorry for no picture . . . I'm tired today. 


liberationtheory said...

okay this may seem like an obvious question but i scoured your recipe and couldnt find where you said the amount of chickpeas you used and the type (frozen, canned, fresh, etc).

can you help me out with this info please? i LOVE chickpeas and haven't had any in a long time.

liberationtheory said...

nevermind, i just read the second paragraph again (i'd been scouring the first) and see that you used 2 cups of pre-cooked chickpeas. thanks anyway!

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navelgazingbajan said...

Have you made dahl before? That might be something to add to your repertoire. There are probably a million and one recipes online.

Bientôt Maman said...

Ari also doesn't like tomato! LOL!

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