This Could Be Fun...

It's time for me to experiment with photo editing, namely because I have the honor of taking a dear friend's engagement photos in the near future. At my cousin's suggestion, I've downloaded a free trial of Lightroom 3, and I've had fun playing this weekend! My mom was sweet to be my "subject" at a park near her house, so you'll recognize her in the pictures below. :)

Chickpea Goodness

Okay, so I've never posted a recipe before, but this one is too good not to share. It's from Every Day Food, and it was easy to make...and so flavorful! Enjoy! :)

Chickpea Curry

Cherry tomatoes (whole package)
Head of cauliflower (cut into small pieces)

Toss in olive oil and roast these first for 25 minutes at 375 degrees.

1 cup long-grain white rice (I made brown)
2 teaspoons extra-virgin olive oil
1 large yellow onion, diced medium
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 teaspoons curry powder
2 cans (15.5 oz) chickpeas, rinsed and drained
2.5 cups baby spinach (I used a LOT more - I love spinach)
1 tablespoon chopped fresh cilantro
coarse salt

Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry.