This plate was the result of savaging through the pantry and freezer but worked remarkably well. The plate is built around pan fried chick peas. Simply drain a can of chick peas then fry over a medium heat for 25-35 minutes. Season liberally with salt and your favorite spices. As we’re leaning into Indian flavors here we used cumin, coriander, garlic powder, onion powder, smoked paprika and turmeric.
Rounding out the plate are roasted sweet potatoes seasoned with cayenne pepper (sweet and spicy), Deep brand samosa and broccoli and peas simmered in Patak’s curry paste.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
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