We cook dals and curries quite often, but after we had spent the beginning of the year in Spain, we wondered whether we could cook a curry but in a Spanish style. I was certain this was possible—after all, chickpeas with spinach is a typical dish in southern Spain—and yet it was amusing to do it deliberately: to set out to cook a curry but using Spanish seasoning only.Continue reading “Chana saag “a la española” (Spanishised chana saag)”
Whenever we feel under the weather or just in search of some comfort, I channel my inner grandmother and cook a traditional Spanish stew: puchero.
This is a traditional “value for money” dish, as it’s easy to cook, relatively cheap, and the leftovers are also used for other dishes. It’s like the gift that keeps on giving ?
A classic on Sundays pretty much all year long (except when it gets hot!).Continue reading “Puchero”
This morning, I was wondering what to have for breakfast when I remembered I had a bunch of chickpeas leftover from yesterday’s dish: rice with Swiss chard. And I had an idea: why not have a chickpea omelette?
Like that dish, this is also a very economical dish, and quite easy to make. The hardest skill required is to know how to flip the omelette without breaking it, so I wrote a post explaining how to do that. Continue reading “Chickpea omelette”
This is an extremely cheap, easy to cook and comforting rice dish, very typical from the region I’m from. You can make it more “liquidy” or drier, depending on your tastes.
I used this Spanish recipe as reference, but altered a few things. Thanks, Kiko! Continue reading “Arroz con acelgas (rice with Swiss chard)”