…because some thoughts are worth remembering
One of the reasons I enjoy cooking for friends is because I know their taste and I can optimize the menu for them. We wanted to thank our long time friend for hosting us in San Francisco with a home-cooked meal. He had perfected a dhal dish (recipe painstakingly ethnographically recorded by my husband) from his Indian roommates during his graduate school years, we call gruel, because he decided there was no other dish he would rather have for dinner than this dhal dish that if he was going to eat at home, that he wasn’t going to cook any other dish. It became his staple.
Recently, he told me he experimented with his tried and true recipe by adding some spinach, but he felt it took away from the taste. So when I was thinking of what to make for him, I thought a spinach-chickpea curry would be a winner (paired with homemade naan). The recipe is forgiving, meaning exact measurements are not crucial as long as you taste the end product and adjust to your taste. This recipe is easy to make and with ingredients available in your pantry (I usually keep extra ginger root in the freezer).
Curried Spinach & Chickpeas
Photo: One of my host’s favorite, Dandelion Chocolate offers on-site hand-made chocolates in small batches, with its cafe offering European style drinking chocolate and various chocolate desserts in the Mission district of San Francisco