Last night I tried something from Lorna Sass’ Short-Cut Vegetarian last night: “Chickpea curry in a hurry.”
Despite the name, it actually took me a little while to prepare it, as I had to make a trip to the store for most of the ingredients. I was successful in finding almost all of them, though, and the actual prep and cook time was only about 20 minutes.
Basically, it was a mixture of spinach, chickpeas, curry, diced tomatoes, garlic, and a few other things (I threw in some green tea for good measure) which got cooked and then poured over rice. The end result was OK, especially considering that I don’t care much for spinach. It was a light on spice and kind of mushy, but I think that was due to one or two errors I made while cooking.
Not a bad first step towards some more complicated cooking, though.