Word to the wise: when choosing a life partner, be sure they like garlic as much as you do. You want them to be so distracted by their own garlic breath they don’t notice yours.
At our house, dinner prep begins with chopping garlic more often than not. That being said, this recipe uses a ton of garlic even for us. Other than that bit of work, though, it’s quick to throw together, and it makes enough to keep us in leftovers for a good while.
You’ll notice I don’t give amounts for the spices. Don’t panic! I’m not cooking dinner, you are, and you’re going to make this your way. If you end up over-spicing, just serve it with some extra rice or wrap it in a tortilla; under-spicing, sprinkle on some more curry powder. Once you’ve made it a couple of times you’ll have found your perfect balance.
1/2 cup chopped garlic
Ground black pepper
Red pepper flakes (optional)
3 Tablespoons butter
2 bags frozen baby peas
3 cans chickpeas, drained and rinsed
Fill half of a one cup measure with chopped garlic.
Sprinkle a layer of ground black pepper over it.
Add a few red pepper flakes if you like.
Pour olive oil over the garlic to fill the cup measure.
Melt the butter in a very large frying pan on medium high heat.
Sprinkle curry powder over the surface of the butter. Don’t be shy.
Add the olive oil and garlic.
When the oil and garlic are dancing, add the peas.
Before stirring, add another layer of curry powder, along with a bit of black pepper.
Continue to cook at medium high for 5 or 10 minutes, until the peas are warmed through, stirring occasionally.
Add the chickpeas, topping with curry powder as you did with the peas, then stirring and cooking til everything is hot.
Serve with jasmine rice.