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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!