In my new job, I usually eat with people from the office. We put together a group of four or five and, while we eat, we catch up with the normal gossip of any human group that shares the same source of income.
While there a few days ago, I took out my tupperware (of which I am an extremist militant) and a colleague observed: “You really like curry, don't you?” The short answer is yes, I like it. A lot.
The long story short is that, since I still don't have a proper kitchen (due to professional circumstances that I mentioned in my previous column and some others), my spice drawer is mobile and quite small.
So it is made up of spices that take up little space, that can be used in more than one preparation and that give a lot of flavor. Three that, in my opinion, meet those criteria are soy sauce, pepper and, obviously, curry.
This week's menu brings curry in a pairing born in the paradise of taste buds: with chickpeas and coconut milk. With that dish, by the way, we serve one of the three servings of vegetables, but there are also two servings of fish,
Baked preparations
Turn the oven on to 180 C. Bake these three preparations at the same time, placing them on three different trays.
Once you have these three preparations ready, don't turn off the oven! Take advantage of the heat to make this recipe.
Fire preparations
Preparations with sofrito
We will make two sautés with two cloves of garlic, ½ onion and three tomatoes each, in two or three tablespoons of olive oil. One will be the base of your curried chickpeas and the other, for the cod with beans.
Raw preparations
