Being a parent has to be one of the most thankless jobs out there. I wouldn’t know as I’m a parent to only a furry dog child who thanks me every morning for just opening my eyes.
I know, she’s the best!
Looking back to my childhood, I now realize how lucky I am to have parents who always provided us with fresh home cooked meals. No matter how tired they were, even after having worked all day, they always cooked fresh food. I only felt gratitude for this when I got older and started cooking myself.
It really does take a lot of dedication to prepare fresh meals after an exhausting day, even simple dishes such as this chickpea stew.
I also have to give a round of applause to my mother-in-law who use to travel 1,500 miles just to prepare and freeze meals for her son, so that when he returned home from his travels he would have home cooked meals.
That’s what you call being a dedicated parent. The man is definitely spoiled.
All kids at some point or another give their parents a hard time with food. I have countless memories of my mom coming home from work and our first question to her would be “what’s for dinner tonight?” not “how are you mom?” or “how was your day?” as if she was a food bank and not a person with real feelings. The sweetest person that my mom is, she would politely reply “Chickpea curry” and I would promptly roll my eyes and grunt. Yes, I know I was every parent’s dream.
My fur child sometimes gives me the stink eye when I give her the usual gourmet homemade meal. When she does, I think to myself “you’re such a brat”. So, I can only imagine what my parents thought of us when we were being fussy.
It’s okay parents, I heard Karma is not nice and she’s coming my way.
These days, having acquired a more sophisticated pallet, I would be delighted if I were served chickpea stew for dinner. It’s comfort food. This chickpea stew is not like the ever-popular Indian dish Chana masala: it uses the same spices such as cumin, coriander powder, turmeric, garam masala, and chili powder, but the cooking technique and flavor are different.
First raw chickpeas are soaked in water overnight then cooked with an onion. Next, ginger garlic paste is cooked along with the boiled onions, tomatoes, and spices to make a rich masala(spice) paste. The addition of bay leaves adds a welcoming sweet savory aroma and using the reserved cooking water used to cook the chickpeas and onions helps to create a rich toothsome gravy.
This recipe is wonderful because it’s cooked in one pot and it’s fairly straight forward. I know you might think to yourself, I can easily replace the raw chickpeas with canned chickpeas. NO! Don’t do it. The flavor and the texture of the chickpeas and curry will not be the same if you use canned chickpeas.
My favorite way to eat this chickpea stew is with rice or cauliflower rice. A perfect dish for the fall and as an added bonus, it is 100% plant based and a great source of protein.
Thank you to all the dedicated parents out there who make an effort. We might not appreciate it now, but we will one day.
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