My heart is racing.
I have no idea why I’m doing this.
You guys, in approximately 2 hours I’m going to our brand new H&M.
How brand new? It opened….yesterday.
Is this a mistake? Am I even ready? Should I wear a camouflage helmet and bring trail mix in case of a stampede or a war?
Okay, this is the plan. I will supply you with the longitude and latitude compass coordinates of my travel whereabouts in the store via Instagram so we have witnesses when I disappear into the vicious vortex known as WOMEN SHOPPERS.
Actually, it might be wise to bring a flask too. WITH WATER IN IT, geez.
Okay 2 flasks.
P.S. Please make this dinner. I can’t begin to describe how easy it is to pull together and how giddy your mouth will be consuming it. You’ll flip. Swear it.
Quick Curried Chickpeas with Tofu and Kale:
What it took for 4:
* 1 bunch kale, cut into small chunks
* 3 Tbs extra-virgin olive oil, divided
* 1 small white onion, diced
* 3 cloves garlic, minced
* 1 Tbs cumin seeds, toasted
* 1 Tbs. ground turmeric
* 1 Tbs. garam masala
* 1 (14.5 oz) can chickpeas, drained and rinsed
* 3 roma tomatoes, roughly chopped
* 1 block extra-firm tofu, cut into a dice
* coarse salt and freshly ground pepper
Using a mortar and pestle, grind up the toasted cumin seed, turmeric and garam masala. Resist licking.
Heat 1 Tbs oil in a medium skillet. Add the kale and saute until wilted, about 3 minutes. Toss in a pinch of salt. Remove from pan and set aside.
To the pan, add the remaining oil. Add the onions and saute 2 minutes, or until they start to soften. Add the garlic and bloom for 30 seconds. Add the spices and toss to combine. Saute 30 more seconds. Season with a good pinch of salt and pepper.
Add the chickpeas, tomatoes and 1/4 cup water. This will create a little sauce to work with. Braise a couple of minutes.
Add the tofu and toss to combine. Throw that kale back in there. Taste it. Needs more salt? Do it up.
Plate her up and go. to. town.