One thing really does lead to another in this world of bloggery. A few tit-bits seem to lead to the inevitable deluge of information. However, one might well suppose that it is always best to leave one’s readers wanting more – you shan’t get too much out of me, avid followers. If you wish to know more about what instrument I play you may visit the ‘about me’ section – sleuths you lot are not. In reply to the other questions asked: I am spending time with my girlfriend, Katherine, next week and; if I could be any superhero I would be Desperate Dan, since he gets to eat all the pie. As you can see, I intend not to wash away any carefully formed imaginations about myself quite yet – intrigue is rather underrated. More tit-bits will follow, but you shall be forced to practice restraint.
I realise that I had promised to post this recipe yesterday; one does not always feel capable of blogging after making 200-300 rolls for their place of work. However, this being a jolly good use of my sweet chilli sauce, the wait has not been in vain. This dish is perfect as both a side dish and a main course; it being fairly light but also rather nourishing. The flavour also happens to be second to none, with the taste of the sweet chilli sauce really breaking through the subtly dark tones offered by the soy sauce. The fish sauce is optional since not everyone likes it, mothers for instance, or can eat it, largely due to dietary choices. If you make this please enjoy the sense of satisfaction that comes from having made the main ingredient from scratch – I certainly did.
Sweet Chilli Chickpeas
Serves 2 as a main course
• 2 bell peppers, finely sliced
• 2 tbsp dark soy sauce
• A few drops of fish sauce
• A knob of fresh ginger, grated
• 400g tin of chickpeas
• Ground black pepper, to taste
• Sesame oil
• 2-3 tbsp homemade sweet chilli sauce, to taste
• A handful of fresh coriander leaves
• The juice of 1 lime
1. Begin by frying the peppers in a generous glug of sesame oil. After 2 minutes add the soy sauce, fish sauce, ginger and a little ground black pepper. Cook for around 10 minutes, this allows time for the peppers to cook through and for the soy sauce to thicken.
2. Tip in the drained and rinsed chickpeas, followed by the sweet chilli sauce. Cook for a further 5 minutes, this will allow the chickpeas to cook through. Serve in an oven dish, sprinkle over the juice of 1 lime and a handful of fresh coriander leaves, save the coriander stalks for a curry. One may like a little Greek yoghurt.
Cost: As you have seen, the sweet chilli sauce is seriously inexpensive – this dish refuses to buck that trend, as one might imagine. This dish, which will happily serve two, should set back a frugal shopper no more than around £1.10.
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