Food and Chickpea Curry

This weekend I was told that the future of food involves breathing deeply.


That was the only thing I could think as this man went on and on about how food is like the internet, and how we HAVE to rethink how we eat. He went on to explain about his creation, the “wiki cell”, food-shaped blobs with “edible packaging” that you’d carry around in refrigerated lunch boxes. Oh, and food that you inhale from these little canisters… because nothing screams “yum” like inhaling powder from a test tube.

I think he could see me rolling my eyes at the back of auditorium.

I spent my weekend at a food conference talking about the innovation of our food system. I applauded all those who are focused on urban gardens and reinventing the local food scene. I raised my eyebrows at those, similar to wiki-cell man, who insisted that we have to reinvent what we’re actually eating and how we’re eating it.

As if eating a carrot straight from the ground isn’t “innovative” enough.

I did glean some really great information from the conference, and am excited to be a part of this burgeoning food scene. To know that there are multiple farms within 10 miles of me gets my heart racing. Swarms of young people, sun-kissed and beautiful, spend their days digging in the dirt, planting seeds and tending plants like they were children.

These are my kind of people.

I spent my weekend inside (it’s 74 degrees here and PERFECT), sporting a name tag and diligently taking notes. This wide world of food is what I care about, and it feels wonderful to know what I want to do with my life.


Texas agrees.

All this talk of food reinvigorated my dedication to the elimination diet I’ve pledged to do in February… oh yeah, that’s another thing happening in my life. Needless to say, this limits what I can eat (no sugar, dairy, caffeine, alcohol, corn, soy, night shade vegetables, gluten) dramatically.

Thank heavens I live in a city that values unique diets. During my two-day conference I was lucky enough to find a gluten-free, vegan food truck and loaded myself up on black beans, vegetables and quinoa…delicious.

This kind of diet forces you to make a WHOLE bunch of food. It’s a good thing I love to be in the kitchen. Last night I made quinoa/brown rice crackers, a giant batch of hummus and vegan coconut curry. Four hours later, and I have dinner, lunch and snacks for the next few days.

I make the elimination diet look EASY.

I’m anticipating some stupid cravings, and a lot of eye rolls when I go out with family and friends and I order a plain salad with a side of avocado. I’m also anticipating I will feel like a fucking champion. So there you go, roll away eyeballs… I’m going to feel like a million bucks.

Vegan Chickpea Coconut Curry

I didn’t want to go to the store, and was able to pull this off without going to the store . Just goes to show having this kind of food in your pantry allows for all kinds of delicious meals.

  • 1 can of coconut milk
  • 1 can of chickpeas, drained
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 2 cups chopped cabbage
  • 3 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp curry powder
  • 1 Tbsp turmeric
  • 2 tsp red curry paste
  • Salt to taste
  • Brown rice (optional)

Heat olive oil in a cast iron skillet. Once warm, add in onions and sauté for 5 minutes, until translucent. Add in minced garlic and sauté for another 3-5 minutes. Add in carrots, chickpeas and cabbage, and cook for another 2 minutes. Add in coconut milk and all of your delicious spices. Stir and let simmer for 15-20 minutes, to let all the flavors mingle. Remove from heat and enjoy!

I served mine over brown rice, because I love curry over rice, but it would be good on its own or served over quinoa, white rice, or anything that tickles your fancy. This curry is DAMN good, add this one to your “easy-and-delicious” dinner recipes, it’s a keeper.

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