Tuesday, February 9, 2016

Spiced Chickpeas with Red Curry Paste and Tamarind

This could heat even an iceberg. I LOVE spicy food! But be careful, it's REALLY hot. I served with Jasmin rice and baked ripe plantain to balance things for digestion later.

My subs (and that's why I changed the name here a bit, no Harissa):

Harissa paste > red curry paste
Aleppo pepper > Sweet paprika powder

From The Winery
Recipe: http://elsbro.com/blog/2015/06/18/spiced-chickpeas-with-harissa-and-tamarind/

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