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On Sunday I woke up from an early afternoon nap with a seasonal itch to bake cookies.

Now, at any given moment I carry around in my brain a list of recently acquired, exciting ingredients I want to use, and in my half-slumber I started to review them. Jumping to the forefront were the broken walnuts I'd gotten for a good price at the organic store -- if you're going to chop them, why buy whole kernels? -- and a handsome bag of grated chocolate from Alain Ducasse's bean-to-bar manufacture*, which I'd been sneaking a spoonful of here and there while trying to think of a more respectable use for it.

Chocolate walnut cookies; that's what I was going to make.

I wanted a simple, one-bowl cookie base that would get me from start to finish in under an hour, and I wanted something reasonably nutritious so I could share with my toddler without triggering a surprise inspection from the bad parent police. The recipe for these walnut and date cookies, which I've been making regularly for the past three years, fit the bill perfectly.
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- cosmetology
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- Chocolate Walnut Cookies

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- Christopher Bailey to cut all ties with Burberry
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 Chickpeas in Tomato-Tamarind Sauce Alerter l'administrateur Recommander à un ami Lien de l'article 

If you have never had the pleasure of experiencing African airline travel, I can tell you it's a joy. That time you boarded the plane for Algiers and you landed (oh oops!) in Oran and no one bothered to announce they changed the route? Yes. The guy bringing the chickens and sappling onto the plane dc motor speed control? We've met.

Just last week I was thinking about how it's been over a year and a half since I've had any sort of sniffle/sickness/bug, when, of course, BAM! Hello, stomach virus! E coli I did not miss you. After trying in vain to change my flights, my 24-hour bug ended just in time for me to make it to the airport. Traveling while sick is just miserable, traveling while sick in North Africa is worse. There was the guy from Chad who kept wanting to take selfies with me on the plane. There was the entire (entire!) planeful of Berber old ladies returning from the Hajj with their white shawls and ink-dyed finger tips. Myself and my French compatriot may have been the only people on that plane above 4 feet in height. And then I caught a cold.

So, it's been a rough week. I'm looking forward to plenty of hot tea and rest and some minimal cooking Vitamin. I made up this recipe the other night and it was exactly what I needed -- extremely easy to make, healthy, and with enough flavors and spices to cut through a sniffly nose. With some yogurt on the side, because salty yogurt with rice is the best comfort food this girl can think of.
- See more at: http://desertcandy.blogspot.hk/2014/02/chickpeas-in-tomato-tamarind-sauce.html#sthash.qvlkHJu5.dpuf
Chickpeas in Tomato-Tamarind Sauce
If you want to take this in a more sweet-sour direction, try adding some minced ginger and golden raisins to the stew.

olive oil, salt
1 large red onion
4 cloves garlic, sliced
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons garam masala (or curry powder)
1 teaspoon harissa (or other chili paste, adjusted for spiciness)
2 cups tomato puree
1 tablespoon tamarind concentrate
3 cups chickpeas
1 cup chopped cilantro

1. Quarter the onion and slice it into half moons. Heat some olive oil in a pot. Saute the onions over medium heat, stirring, until they soften and start to caramelize, at least 20 minutes. Don't rush this step. When the onions are soft and brown, add the garlic and the spices and let cook a minute or so, until fragrant.
2. Add in the tomato puree, tamarind concentrate, chickpeas, 1 cup of water, and salt to taste. Bring the mixture to a simmer culturelle kids, then lower the heat and allow to simmer uncovered for at least 30 minutes, so that the flavors combine and the sauce reduces. The mixture should be thick. Taste for seasoning and stir in the cilantro, mixing to combine. Serve warm -- it is good over rice with some plain salted yogurt on the side, or with bread.

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  Blog créé le 24-09-2012 à 04h02 | Mis à jour le 01-06-2018 à 08h49 | Note : Pas de note