I am finally back in the family home for an evening, and the family decides to holiday up to Melbourne, leaving me here on my ownsome. Not keen to shop, I venture forth into the larder…
Serves 2 hungry people
- 2 tomatoes
- 1 can evaporated milk
- 1 can chickpeas
- 1 red onion
- 1 clove garlic
- 1 tablespoon oil
- Tumeric, Chilli, whatever other curry spices you have in your rack
- Chop onion and garlic, fry in pan with oil and seasonings
- Add chickpeas, fry for a short time only
- Add milk, tomatoes, parsley
- Serve over rice
This dish looks exactly like Maharagwe. Almost tastes like it, but my substitutes really are poor. Coriander over parsley and coconut milk instead make for a much tastier and lighter meal (although I also got stuck with abborio rice, which is too gluggy). Also makes it vegan, which is a plus. I’m unsure of the red onion – Mum is sold on them and won’t use brown onions for anything – but it just feels wrong frying onions of the wrong color. They’re only adding bulk not taste to this recipe, so I guess it doesn’t matter. Tomatoes are the most important ingredient, as without them it is a little bland.
I actually did remember that I needed to take a photo of this one, but I couldn’t find a camera anywhere. The family must have taken it to Melbourne with them. Next meal gets pictures, honest.