Black Bean and Chickpea Curry

As some of you may know, I'm a little obsessed with hash browns. I bought some last week and felt like having them for dinner. But what to eat with them?

Curry, of course!

I know. That sounds weird. But it sounded tasty at the time. So I just kinda threw some stuff together to make a weird curry. It was missing something. Any ideas?

Black Bean and Chickpea Curry

One can Muir Glen Organic Pizza Sauce
One can chickpeas
One can black beans
Patak's vindaloo paste, to taste

Dump pizza sauce into a pot. Drain beans and chickpeas and stir them into sauce. Add vindaloo paste. Cook 'til hot.

I think I should write recipes for a living. People respond well to the direction "dump."

Chickpea and Mint Crostini

Raw has been on a detox diet. While there's a big list of things she's allowed to eat, there's also a long list of things she can't. I'm hoping this recipe is full of things she can eat and she'll make it for me to try!

This is another recipe from the January 2008 Real Simple.

Chickpea and Mint Crostini

1 15.5-ounce can chickpeas
2 scallions (white and light green parts), chopped
1/4 cup fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pomegranate seeds from 1 small pomegranate (optional)
1 16-ounce bag store-bought crostini

Drain, rinse, and coarsely chop chickpeas. In a medium bowl, combine them with scallions, mint, olive oil, salt, pepper, and pomegranate seeds. Serve with crostini.