I threw some beans in water to soak, then put them on a very low simmer about 2 hours before dinner. Once tender, I added onion, chili powder, garlic, cumin, cinnamon, lemon juice, salt and pepper and let it bubble for a bit to marry all the flavors. Before serving, I took about half out and gave it a good blast with the stick blender, then stirred it back in to thicken the whole. I finished it with yogurt, paprika, cilantro, and more lemon juice. A beer sure would have been nice.
And for lunch, (leftover from dinner last night) the tomato-chick pea soup became, with the quick addition of coconut milk, spices, vindaloo paste, and chunks of sweet potato, a delicious curry. With brown rice and spinach wilted with garlic and ginger plus some lime pickle, it rolled up into a fabulous, effortless midday break.
You’ve made me hungry! Luckily, Cookiecrumb, Cranky, MB and I are having black bean soup together tomorrow over near their house, so I’ll get my fix without having to make it myself! 🙂
I hope it was delicious. Was it the place that makes it look like a chocolate cake?
No, I think a different place. I actually decided on the tortilla soup so can’t comment on the black bean but both Cookiecrumb and Cranky slurped up theirs so I think you can assume it was good!