Phil Parker (tigertoy) wrote,
Phil Parker
tigertoy

Cupboard cleaning curry

I've had this can of chickpeas in my cupboard for ages.  I also have more big cans of tomatoes than fit in their space, because they've been 88 cents at Schnuck's for the last couple of weeks.  And I have a cannister of barley that's been sitting there for quite a while.  Taking inspiration from these, and the fact that I just bought a package of low-fat low-salt smoked sausage, I put together a pot of food inspired by the "curried shrimp with chickpeas" recipe that's been tacked to my fridge for approximately forever.

It actually tastes pretty good.

cooking oil
1 rib celery
1 T chopped onion (all that was left in the jar)
~6 oz smoked sausage cut into itty bitty pieces
1 28 oz can diced tomatoes
1 can chick peas
1 cup pearled barley
1 t cumin
½ t coriander
½ t turmeric
¼ t cardamon
¼ t fenugreek
¼ t cayenne
¼ t dried chili
a few shakes Tabasco
dash ground cloves
dash black pepper

Spice amounts are rough guesses only.

Start heating cooking oil.  Slice celery.  Put celery and onion in pan.  Cover, reduce heat, and slice the sausage.  Turn heat back up and add sausage.  Throw in spices.  Open tomatoes and throw them in.  Open chickpeas, rinse, and throw them in.  Add barley and about 1 cup of water.  Cover and simmer 20 minutes.  Note there's a little too much liquid and remove lid for another 10 minutes of simmering.
Tags: food, recipe
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