Chickpea Curry

Cheat meals in this house used to be Sundays, but the residual effects of food-overdose made us sluggish on Mondays. Now we cheat on Friday or Saturday, and but Monday we've fully recovered and are back on track.

I love having my Sundays free so I can spend some time trying new recipes that I don't normally have time for during the work week. Weekday food is simple: lean protein, veggies, and some complex carbs.
Lucky for me, there are more than enough leftovers from tonight's meal to make tomorrow's lunch interesting.
What's even more exciting is how delicious and hearty this meal is with minimum effort, so you can make it any night of the week. Even better, this recipe makes a ton of portions so you can easily incorporate this curry into your meal prep.

Friends, don't be afraid of spice. I promise it won't hurt you.
This curry is bold and flavorful. The aroma wafting through the kitchen is warm and cozy, perfect to lead into winter.

And if this all sounds too good to be true, you'll be pleased to know this entire dish is filled with high-quality nutrients to fuel your body.

Makes 4 servings

Ingredients:
- 2 cans chickpeas (no salt added, rinsed and drained)
- 2 tomato, diced
- 2 cups water
- 1 yellow onion, diced small
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
- pinch of ground cloves
- lemon wedges *adds a delicious zip, don't skip this!*

Optional:
2 cups shredded chicken breast, chopped cilantro for garnish, basmati rice, naan bread

Directions:
1. Heat 1 tbsp oil in a deep pan. Cook onion on med-high for 5 minutes.
2. Add tomato, garlic, and spices to pan and cook for 1 minutes.
3. Add chickpeas and water into pan, bring to a boil. Reduce heat and simmer covered for 20 minutes.
4. Remove lid, cook on high for ~5 minutes to reduce liquid.
Serve with fresh lemon wedges.

If adding chicken, mix shredded chicken into the curry just before serving.

Chipotle Chicken and Sweet Potatoes

Right now I'm working on perfecting what could potentially be the healthiest, most perfect blueberry muffin recipe known to man. With that being said, this weekend I baked 2 separate batches of muffins... Which means I've eaten 8 muffins over the course of 36 hours this weekend. Don't give me that look, I'm doing this for us.

In other news, I have a simple recipe bursting with flavour. My man was so thrilled with this meal that he scraped the baking pan clean. And with that, I will share my Chipotle Chicken and Sweet Potato recipe with you.

The smokey chipotle flavour perfectly compliments and enhances the natural sweetness of the potatoes.

This recipe can easily be doubled or tripled to serve more people, or to prep some tasty meals ahead of time.
Original recipe makes 2 generous servings.

Ingredients:
- 2 boneless skinless chicken breasts
- 2 small sweet potatoes, cut into 1-inch pieces
- 1 tbsp olive oil
Rub:
- 2 chipotle peppers in adobo sauce, minced
- 1 clove garlic, minced
- 1/2 tbsp olive oil
- 1 tsp honey
- 1 tsp cumin
- 1/2 tsp vinegar
- 1/2 tsp cinnamon
- 1 tsp salt

Directions:
1. Preheat oven to 400F
2. Toss sweet potato in olive oil and scatter across roasting pan. Lightly season with salt/pepper and roast for 15min.
3. While potatoes are roasting, mix ingredients for the rub.
4. Wash and dry chicken, rub both sides with seasoning, and place atop roasted potatoes. Bake for an additional 25-30 minutes.

Serve this dish alongside some fresh vegetables; this would work really well alongside some collard greens or spinach, I only had some green beans on hand and they paired up just fine.