The fantastic trio: rice, chickpeas, and potatoes

I am making a conscious effort to eat more vegetarian food, and there is no better source for this than Indian food. I am slowly starting to get the hang of the recipes: it no longer takes me thirty minutes just to get my act together before starting to cook, I do not obsess anymore over every gram of ingredients, and I can hold more than one step of the recipe in my head.

For this dinner, I went for a winning trio: potatoes, chickpeas, and rice, with three dishes that turned out very well.

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Barley minestrone

barley-minestrone

I am only calling this minestrone because I call virtually everything I eat with a spoon a minestrone. I got the inspiration for this recipe from a Croatian cookbook, and the flavour of barley immediately transferred me to my childhood, as my grandma used to cook barley quite often.

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