Color and Trends 2018 Digitsl_Design_Color_Trends | Page 84

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HEALTHY SNACK IDEA
Roasted Chickpeas: Preheat oven to
450°F. Blot chickpeas with a paper
towel to dry them. In a bowl, toss
chickpeas with olive oil, and season to
taste with salt, garlic salt, and cayenne
pepper. Spread on a baking sheet,
and bake for 30 to 40 minutes, until
browned and crunchy.
CURRIED CHICKEN SIMMERING IN COCONUT MILK WITH CHICKPEAS IS A DISH BEST SERVED WITH
RICE, AND YOU CAN’T FORGET THE PEPPER SAUCE. A LITTLE GOES A LONG WAY, SO PROCEED WITH
CAUTION. IF YOU CAN’T TAKE THE HEAT, LEAVE IT OUT AND ENJOY THE REST OF THE FLAVORS.
Recipe by Rob Thomas, www.chefrob.ca
INGREDIENTS
2 lbs

1 tsp
2-3 tsp
1 tsp

2 Tbsp.
1

5 Tbsp.
1 can

1 can

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boneless chicken
thighs or breast
minced garlic
ginger (or to taste)
hot Caribbean pepper
sauce
vegetable oil
medium onion,
julienned
curry powder
chickpeas, drained
and rinsed
coconut milk or cream
salt, to taste
CANADIANHOMETRENDS.COM
DIRECTIONS
Cut chicken into small pieces and season with garlic, ginger, salt, and hot pepper sauce.
Marinate for 30 minutes or more.
On medium, heat oil in a pot or skillet. Add onions, cook for 2-3 minutes.
Add chicken to the pot. Cook, stirring frequently, for 5 minutes then add chickpeas.
Mix curry powder with 2/3 cup of water until smooth (add more water if too thick). Add
to the pot and cook about 5 minutes, stirring frequently.
Stir in 1 can of coconut milk, lower heat to a simmer. Cover and cook until meat is tender.
Adjust salt and hot pepper to taste.