vegetable kebabs with curried chickpeas and yogurt sauce

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If you want to find your passion, surrender to your heartbreak. Your heartbreak points towards a truer north, + it’s the difficult journey.“How to Have a Year That Matters”

Speaking to so many different people lately who are out of sorts, or, more specifically, trying to find their way home. Whether they’ve lost jobs they’ve never really wanted or they’re forced to uproot their lives to move to a new city halfway across the world, the air feels nomadic. We’ve become itinerant, our year an Odyssey in miniature. Already this year presents so much change, unrest, indecision and flux, and we can either choose to drown in the mess of it or swim our way to shore.

So I’ve been thinking about change, great, earth-shattering change. The change of loud songs and kaboom, and I’ve been thinking about risk and change and love and life and what that all means. For me.

And this weekend I had a friend come ’round and we passed the time watching old horror movies, the black and white kind, and feasted on these yummy kabobs. Talking about our mutual chrysalis.

INGREDIENTS: Recipe courtesy of Blue Apron (Serves 2; 450 calories/person)
1/2 head of cauliflower, chopped into small florets
1 can chickpeas, rinsed and drained
2 carrots, cut into 1/2 inch rounds
8 brussels sprouts, cut in half
3 cloves garlic, fine dice 2 of them and smash and grind the third into a paste
1 small onion, finely diced
1 tsp turmeric
1 tsp cumin
1 tsp curry powder
1/2 cup plain Greek yoghurt
1 bunch mint, fine dice (2 tbsp)
1 bunch parsley, fine dice (2 tbsp)
4 wooden skewers

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DIRECTIONS
Pre-heat the oven to 450F and line a baking sheet with tin foil. Set aside. Chop all your veggies as noted above and set aside. Place the cauliflower, carrots and brussels sprouts on the skewers, alternating vegetables as you like. If you have leftover veggies, don’t sweat it — chop them up finely and add them to the chickpea mixture later. Drizzle the skewers with salt, pepper and olive oil and roast them for 12-15 minutes, until they’re slightly charred and crisp.

While the kebabs are roasting, drizzle olive oil in a pan with medium heat and sauté the onions, 2 cloves of garlic, a little salt and remaining vegetables for 4-5 minutes. Season with salt/pepper to taste.

Add the rinsed chickpeas, turmeric, cumin and curry, as well as a few tablespoons of water to the pan and sauté for another 2-3 minutes. The sauce should thicken and become fragrant.

While the chickpeas are cooking, add the parsley, mint and garlic paste to the yoghurt and mix well (the recipe calls for adding the parsley at the end but I loved it in the sauce). Set aside.

Once the kebabs are done, divide the chickpea mixture between two plates, add the kebabs and drizzle the sauce over both plates. ENJOY!

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