As you can imagine we are a little starved for content here, thanks to Covid-19, with all the event cancellations and park closures. We do know that many of you are cooking up a storm so we invite you to submit a recipe for possible publication, vegetable-centric, for our subscribers to try at home. Recipes – original, please, so we don’t run afoul of copyright laws – should be emailed to Francine Crawford at francine.crawford@verizon.net.

Today we start off with an Indian inspired chickpea and potato recipe that serves six generously.

10 cloves garlic, peeled and chopped

2” by 2” piece of fresh ginger, peeled and chopped

5 tablespoons vegetable oil

1/2 teaspoon ground turmeric

1/4 cup tomato sauce

One 20 ounce can chickpeas, drained

4 medium potatoes, boiled, peeled and cut into one inch chunks

1 1/2 teaspoons salt

Fresh ground black pepper

1/2 teaspoon cayenne pepper

2 tablespoons lemon juice

cilantro (optional) for garnish

Puree garlic and ginger with 4 tablespoons water to make a paste. Heat oil, pour in paste, add turmeric. After one minute, add tomato sauce, 1/2 cup water, and chickpeas. Stir, then add potatoes. Season with salt, pepper, and lemon juice, bring to boil, lower heat, cover, and simmer for 20 minutes.