Curried Chickpeas & Greens
We made the tandoori tofu again -- working on another, uh... "thing" -- as well as roasted fingerling potatoes (tossed with olive oil, cumin, salt and pepper roasted at 450F for 40 minutes).
The center of the plate was a test recipe for Isa -- curried chickpeas and kale -- which brought a good deal of complexity through the spices to elevate the entire dish.
This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.