It’s Belgian, described as “strong bitter and blond” and damn tasty. Damn, damn tasty. I’d really like more of this.
I made the Curried Cauliflower Soup I found on the New York Times website: http://www.nytimes.com/2011/12/13/health/nutrition/curried-cauliflower-soup-recipes-for-health.html
Rather delicious I have to say. In the future, I aim to try adding some peas, maybe some parsnip or even carrot.
Damn delicious though.
oil (olive, canola, whatever you like)
2 tsp mustard seeds
1 onion (chopped)
2 cloves garlic
1 dried chilli (crushed/chopped) – or more, depending on heat preference and heat of chilli
2 teaspoon chopped ginger
2 tsp ground coriander
2 tsp ground cumin
2 good handfulls of green beans, chopped into inch long pieces
1 can chickpeas (drained, washed)
1 can diced tomatoes
Put oil in saucepan, add the mustard seeds
As the mustard seeds start to pop, add the chopped onion
Cook until onion is soft, then add all the spices
Stir and cook for ~30 seconds, until aromatic
Add can tomatoes, chickpeas and beans.
stir and cook until chickpeas are done and beans are a little softer, but still nice and crunchy (you can cook for longer if you like your green beans more well done, but I like a bit of crunch)
This took not much time, and was invented this evening purely because earlier in the day I had felt the need for green beans.
This serves about 2-3 people (depending on how much you eat). For 3ppl, it’s about 215 calories and 9g of protein per serve.