Our friends, Mark and Kristen, are wonderful: chickens-in-the-backyard, constantly-awe-inspiring home-improvement-projects, growing-their-own-vegetables, driving-cross-country-to-rescue-an-entire-library-of-books, transgender-cat-owning, foodies. I can count on them for good recipes. This is a meal that Mark whipped up and shared with us one day, and I liked it so much I asked for the recipe. He apparently doesn’t measure and keep notes on the things he invents, so this is the recipe as best as he could recall. It is pretty spicy, so feel free to tone down the spice.
Mark Miller’s Spicy Chickpeas:
2 Quarts food processed fresh tomatoes
1 lb chickpeas, soaked and rinsed
5 Tbsp curry powder
1 1/5 cups whole milk
3 Tbsp butter
3 1/2 tsp salt
2 tsp ground cloves
3 tsp cayenne pepper
4 Tbsp honey
Cook chickpeas for 3 hours. Place peas in tomato puree and reduce by 1/2 on medium heat. Add all ingredients, reduce, and stir enough to mash some chickpeas, reduce more for about 20 minutes until desired consistency is reached.