A couple weeks ago I went to my dear friends Elwyn Fraser and Nikki Marvin’s wedding. The wedding was a beautiful affair, with great music, and just the right mix of rain and sun for a perfect wedding. (Some might say that you want sun and nothing but on your wedding day, but I say having seen this wedding that God clearly knows better.)
After the wedding, I made the trip back to the Twin Cities with a couple friends. Thinking that we would say farewell to Emilyrose, who had another hour and a half to drive after the wedding, we dropped Kristina off to change, and went to get my car at my host Pat McMorrow’s house. Hardly had we gotten inside, trying to convince Emilyrose that she’d been up since 5am and shouldn’t be driving another hour more, when the tornado siren sounded and forced us into the basement. After a little bit of waiting, it became clear that Emilyrose would not be leaving, and none of us having had supper, I set about pillaging Pat’s kitchen for something that would make a nice meal for the four of us.
Lili Miller asked for the recipe, and though all values are approximate and I’m probably forgetting something, here it is:
One 16-oz can of coconut milk
One 16-oz can of chickpeas, drained
1/2 red pepper, chopped
A handful of cherry tomatoes
4 celery sticks, chopped
1 C stale carrot slices
1 T minced garlic¹
2 tsp. minced jalapeños²
3 T tomato paste
canola oil
balsamic vinegar
1/2 tsp. cayenne
1/2 tsp. cilantro
a dash of cinnamon
a dash of rosemary
salt and pepperSauté garlic, jalapeños in oil for about 20 seconds.
Add some balsamic vinegar, then add carrots, peppers, and celery.
Cook until the carrots start to soften, then add the chickpeas, tomatoes, and tomato paste.
Sauté for another couple minutes, probably until the carrots are done, then add the coconut milk and get it up to a simmer. Serve with pasta.
¹ All present agreed this could be increased, but I try not to assume I’m cooking for garlic fiends, since one can make enemies that way…
² See ¹