It was a very rainy Spring Break week. We had already planned a quick trip down to San Antonio. The last time we were down there- we only had 2 out of three kids and one was still in a stoller.
We hit Bluebonnet Cafe (pie), Guenther House (pioneer mill- great breakfast), the missions, Alamo, Riverwalk, Pearl Brewary (and CIA), a movie, HEB, Magnolia Cafe (another great breakfast), Natural Bridge Caves, and a short stop in San Marcos.
Upon returning, I had to work a catering event plus we had basketball games. Here is a quick stew with ingredients I usually have on hand.
In a skillet, soften:
1 diced onion
In 1-2 Tbsp olive oil
2 cloves diced garlic
1 tsp minced fresh ginger (I often keep a tube of minced ginger in fridge)
1 Tbsp curry powder
1 tsp salt
1 tsp brown sugar
2 chopped carrots
(you could also add diced potato, frozen peas, eggplant….)
In a crockpot add:
1 can coconut milk
2-3 cans drained and rinsed chickpeas
Then add onion mix from skillet. Simmer on low 4 hours. Serve over rice.