My lunch yesterday was a bit different than usual. I had leftover curry that I’d made for Monday but I also had a chance to make sugared cinnamon chickpeas. The recipe isn’t perfected so I won’t share it yet. I want the sweetness to me prevalent throughout the whole chickpea and I’m not there yet in the recipe.
For the curry I used a pre-made curry spice blend, eggplant, sweet pepper, potatoes, seitan and tomato. Basically anything I could get my hands on.