Curried Chickpeas

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Curried Chickpeas, Curried Chicken & Saffron Rice with a flatbread. “Doubles” are on a fried flatbread or can use others like pita, indian bread, non bread, etc… actually even a flour tortilla 😀

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I started with marinating chicken thighs in yogurt, curry powder, little salt, paprika & garlic.
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Then I moved on to chickpeas;  2 cans drained & rinsed. I used Meyer lemon EVOO (from http://www.queencreekolivemill.com/store/oils/bottled-oils/meyer-lemon-olive-oil-250-ml.html ), sauteed thinly sliced onion

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so many options. I love the Meyer lemon evoo, but it’d be good with coconut oil too!
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added garlic. Then curry powder,  (UGH! I’m going by memory again! I winged it & didn’t measure), cumin, touch of cinnamon, garlic….cooked the rawness (?) out of dry spices, added chickpeas,  cooked for few minutes,  with potato masher I mashed some of chickpeas,  left half of them whole; added hot water to desired consistency,  drizzled more meyer lemon evoo. Added a little chopped parsley.  Covered & let simmer while I fried chicken in Saute Express® Garlic & Herb blend.
This also worked better than I thought it would.  I was afraid the chicken would be too spicey for me bcuz of marinade. It was perfect. Yay!
While chicken was cooking I made saffron rice. Shew…Another GOOD surprise!  I’ll be making that regularly now. 

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I know chicken appears really dark, but…that was from marinade of curry powder, paprika, etc., then the use of the Sauté Express with its seasonings. I admit I was a bit worried, however, not for long. One taste & yumm; good flavor & still moist.

Warmed bread and used it to pick up the food. That’s how it’s done in other countries, as I’m sure most know 😀
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if you want more saucy it’d be great to add coconut milk! Or chicken broth. #justsayin
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It was good and SPICEY!
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as usual…extra photos. But the saffron rice is such a pretty yellow
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That reminds me…I always thought that middle eastern foods often looked very bland. Something about the beiges, yellows, mustardy colors.  Unlike the Mexican or Italian flag type colors. HOWEVER, it tastes GREAT! “if” you like curry. And I do. It’s lead me to appreciate the colors, or lack of. Actually,  I think it has more to do with what we’re use to or grew up with, that effects our views of foods and their colors.  

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EXTRA EXTRA…READ ALL ABOUT IT
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…..notice fork? hahaha…it was just to make sure i didn’t miss a lick on my plate. Turned out I didn’t need it.
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Hope I didn’t forget anything…major
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