Usually dinner at our house consists of my throwing random things together in a pan and cooking them until they look like they're done. Sometimes this works well and other times this does not. Recently I made the following for Katie and I, and she liked it enough that she suggested I write down the recipe. Here it is at least as far as I can remember.
1 medium onion, chopped
1-2 C chopped nopalitos (tender cactus-I used Dona Maria brand purchased at Walmart)
~2 cups cooked chickpeas (can use canned or cook your own, which is what we do)
1-3 Tb olive oil (for cooking-just use as much as you need/want)
~2 tsp Granulated Garlic (garlic powder-I'm currently using Penzy's but I like the stuff from Aldi just as much)
1-2 tsp Cumin
1/2-1 tsp coriander
1/2-1 tsp fenugreek
1/2-1 tsp black mustard seeds
black pepper
Saute the onion in olive oil on med-high heat until about half-way cooked. Add the cactus, garlic, and cumin and cook until onion is tender. Remove from heat. Now saute the chickpeas in olive oil on med-high heat with the remainder of the spices. You should be generous on the olive oil. Once the chickpeas are slightly browned remove from heat and mix with the onion mixture.
We ate this on corn tortillas that were slightly browned on a frying pan. You can do this with a very slight amount of olive oil or in a dry pan, either way works. Basically heat the pan to med or med-hot heat, place the tortilla on the pan until it is slightly browned and then turn over to repeat on the other side. The nutty/chewy/crunchy tortillas are a great addition to the above and many other dishes and cooked this way add only a minimal amount of fat.
If you can figure out what category of food this is (Asian, Mexican, Indian, Mideastern) please let me know.
