my friend was coming over for lunch and I didn’t have much time to fix something so I threw this in a pot and I was pleasently surprised by how delicious it was!! well I guess I used 2 pots to make some garlic rice- yum my favorite! A family that I ate with on my mission would make this garlic rice that I died over every time! They make it a lot in brazil…so I guess it’s not Indian to go with this dish but you can add garlic to about anything right? The recipe for this delicious garlic rice will be coming soon!!
1.5 tbsp olive oil
1 garlic clove, minced
1/4 onion, chopped finely
1 can chickpeas (540 ml)
1 can diced tomatoes (540 ml)
1/8 tsp cayenne
1 tsp salt
1/2 tsp pepper
1 tsp corn starch
1 cup coconut milk
1 tsp turmeric
1 tbsp garam masala
2 tsp paprika
2 tsp cumin
1 tsp ginger
2 tsp coriander
2 c spinach
- Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
- Add spices, chickpeas, coconut milk, diced tomatoes to the pot. Mix cornstartch with a little bit of water before adding to the pot so it mixes well.
- Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
- Serve with rice.
3/4 C + 1 tbsp Brown Rice Flour
2 tbsp Corn Starch
1/3 c coconut sugar
1 tsp baking powder
1/2 tsp Salt
5 Tbsp butter, cold
6 Tbsp Milk
3 Tbsp honey
- Preheat the oven to 350 F.
- In a food processor, pulse together the dry ingredients until the ingredients are well combined.
- Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.
- Add the milk & honey. Pulse all the ingredients together until the mixture is combined.(It will not be a thick dough)
- Put parchment paper on a cookie sheet. Dump the dough out onto a piece of parchment paper into a rectangle shape about 1/4 inch.
- Chill the dough in the freezer for 10 minutes.
- After chilling, remove from the refrigerator & place the cookie sheet back onto the counter. Using a butter knife cut the dough into rectangle shapes. 3”x3” is a great s’more size. Poke holes in the cracker with a fork.
- Bake for 9 minutes, rotate the pan & bake for another 9 minutes. Re- score the crackers and poke with the fork if needed. Place back in the oven and continue baking, rotating the pan every 2-3 minutes until brown & crispy.
- Cool on a cooling rack before breaking into individual crackers.
- Store finished crackers in airtight containers, or freeze for longevity. Crackers may soften over time. Pop them back into the oven (or toaster oven) to re-crisp, if necessary.
Adapted from Sweet Treats blog.