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<\/a>\nRifling through the pantry to avoid going out shopping, I unearthed a long forgotten bag of dried chickpeas. I decided to use some of them to make Indian Chana Masala because it\u2019s really easy to prepare, I had most of the spices and aromatics on hand, and I needed a break from spending so much time on the elaborate culinary experiments I\u2019d been attempting while sheltering in place. A proper sidekick would be basmati rice, a neighbor to the chickpeas on the shelf (and ultimately on this plate) \u2013 also really easy to prepare.<\/p>\n
Well, at least that jar of tamarind-date chutney that\u2019s been hiding in the back of the fridge since forever won\u2019t suck up any more of my time.<\/p>\n Assuming I can get the lid off…. \ud83d\ude2c Easy chickpeasy, right? Read on…. Continue reading <\/a>
\nBut then I hit upon the misguided idea that parathas would be a perfect accompaniment and \u201creally easy to prepare\u201d went right out the window. Kneading and resting and rolling and ghee-ing and coiling and resting and rolling some more…and a day and a skillet later it was ready for its closeup.<\/p>\n<\/a>
\nActually, they turned out pretty well \u2013 check out this somewhat bungled attempt to demonstrate pulled-apart steaming-hot flaky layers. (Licking ghee-covered fingers helped.)<\/p>\n
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