Hi everyone. I am sooooooo excited because this Sunday night , on the AMC channel, my favorite show of all time, Madmen, will be starting again. I don’t watch any TV anymore except for this show. It takes place in 1960 and all the women are wives and girlfriends of these advertising hotshots on Madison Avenue. The women are of the era when women were supposed to be “giving away their kitchens”, excited about TV dinners and assembling meals as opposed to actually creating homemade meals. They are conflicted about being housewives and are at that turning point, right before the Feminine mystique.
The conflicts the women face, as well as the men , are depicted so well and the star, Jon Hamm is so very compelling-and hot. His last name is Hamm, which allows me to mention him here on my food blog (O.K., he has an extra “m” in his name but who’s counting?). Check him out for yourself:
Emmy Nominee Jon Hamm
Ham and chickpeas may not go together, but maybe you will eat this chickpea curry you make as you watch Jon hamm on AMC this Sunday night. Let me know what you think.
1 TBS canola or sunflower oil
2 cloves crushed garlic
1 tsp finely grated ginger
2 TBS medium or hot curry powder
1 x13 oz. can of diced tomatoes (NOT crushed-this is mush)
1 tsp palm sugar or regular sugar
2 x 13 oz. cans of chickpeas, rinsed and drained
salt to taste
low fat yogurt to drizzle on top
Heat the oil in a large, nonstick pan and add the garlic and ginger. Stir fry for 30 seconds and add the curry powder. Stir and cook for one minute before adding the diced tomatoes and sugar. Bring the mixture to a boil, cover, reduce the heat, and cook over medium heat for 10-12 minutes.
Stir in the chickpeas and mix well. Cook over med. heat for 3-4 minutes. Season, remove from heat. Drizzle with yogurt and sprinkle with chopped cilantro right before serving. Enjoy!