In the Nov. 7 Times magazine, there was an article by Sam Sifton about an Indian fusion restaurant in Vancouver that featured two vegetarian recipes, Chickpeas with Date Masala and Grilled Coconut Kale, that sounded so good I wanted to make them immediately.
I ended up making both recipes as Thanksgiving sides. The chickpeas were FANTASTIC but the kale was yucky.
The chickpeas were a win-win-win: easy, delicious, and using only pantry ingredients. I am going to be making these a lot. I started with dried beans, but I don't think the recipe would suffer with canned beans.
The kale--I followed the recipe exactly, and the end result looked pretty much just like the picture, but bleah. I usually like coconut milk, especially in Asian-flavor contexts, but this tasted like drinking a bottle of Hawaiian Tropic suntan lotion. It also left my cast-iron grill pan with a lovely burned-on coating of coconut goo. I feel like the "grilling" was a doomed technique--you were supposed to take these kale leaves, dripping with coconut milk marinade, and throw them on the grill or a grill pan. But you can't exactly grill something that's so wet--it just turned into sauteed kale leaves, in the grill pan anyway, with a sticky, sickly coconut sauce.
But I highly recommend the chickpeas! Yum!
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