Sunday, September 19, 2021
The Bookish Vegan Presents:

Coconut Curried Chickpeas inspired by Eat a Peach

Thank you to models Julia and Thriller.

I love a good memoir and it had been awhile since I picked one up. Eat a Peach by David Chang was an exploration of one’s craft, self-expression, and a journey towards self-improvement.

Rating: ⭐️⭐️⭐️.5
Genre: Memoir
Single sentence synopsis: Chef David Chang writes of his childhood, his culinary journey and creation of Momofuku and its descendants, and his battle with mental health.

David Chang’s memoir is not only an in-depth look at his personal experiences, but also insight into the culinary world as a whole. What stuck out most to me is what inspired his show “Ugly Delicious” and the creation of Momofuku (his first noodle bar in NYC). Chang’s mission has been to give customers a fine-dining experience without the cost of typical “fine” cuisine. Food doesn’t have to necessarily look the greatest to be the best. That stuck with me because that’s how I think about my cooking. Good food is good food. As a plant-based home cook, that struck a chord!
I also appreciated his honesty about his mental health and that there is no shame in asking for help. Huzzah for therapy!

Coconut Curried Chickpeas

I picked this recipe because it fell in line with the idea of “ugly delicious”. It may not be the expensive well-plated dish you’d get at a restaurant, but it is full of flavor and very comforting.

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 30 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 white onion, diced
  • 2 tsp ginger, minced
  • 3 cloves garlic, minced
  • 2 tsp garam masala (here’s the link for how to make your own- vey easy!)
  • 2 tsp cumin
  • 2 tsp salt
  • 1/3 cup tomato paste
  • 1-14oz can coconut milk
  • 1-15oz can chickpeas, drained)
  • 1 tbsp lemon juice

Instructions:

  • In a large saucepan over medium heat, add the oil. Add the onions and cook until translucent, 3-5 mins.
  • Stir in the garlic and all spices. Mix for 1 minute.
  • Add the tomato paste. Mix until it is well-combined with the other ingredients, about 1 minute.
  • Add the coconut milk. Stir it in and then bring the pan to a simmer for 10 minutes.
  • Stir in the chickpeas and lemon juice. Stir until the chickpeas are heated through, between 5-10 minutes.
  • Adjust spices if needed.
  • Serve over spinach and rice!

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