I’m not the super mom of my dreams. The mom who both stays at home with the babe and effortlessly works a full time job in her free time. (Free time? Ha.) The mom who has dinner thought out a week in advance. The mom who has clean sinks and clean, folded laundry too. The mom who is well dressed with makeup to accompany. No, no. I’m not the super mom of my dreams.
I am the mom who stays at home and works a full time job begging the babe to hold off on the piercing screams for just 5 more minutes until I can get that file sent off. That file that doesn’t seem to want to save. I am the mom who never plans dinner until 6 pm rolls around. Who has dirty clothes forming mountains, valleys, and plateaus land sliding out the closet. Let’s not even mention the sinks. I am the mom who wears yoga pants every single day and makeup once a week. The mom who starts off every email with an apology—sorry for the delay. I am that mom. The mom I swore I’d never be.
This motherhood business is tough. I’m everything I used to be plus a mom with no extra hours in the day. I’m quickly learning, I’ll never be enough for everyone. Not even myself. I’m preaching to the choir now. If you have little ones, you know. (A post for another day—I never understood the special mom bond until now. It’s real. It’s a club—a much needed club.)
It’s a constant juggle. One that makes me go mad more often than I’d like to admit. But most days, we’re happy. Healthy. And somehow well fed, even if at the eleventh hour (no pun intended).
Since the arrival of the chickadee, I’ve been working on my quick meal repertoire, and this one made the cut. It comes together in 30 minutes time with most ingredients sitting in the pantry. It’s vegetarian, as we seem to be eating less and less meat these days. Flavor isn’t compromised with the brevity of the cook time. There’s a touch of half and half to calm the acidity of the tomatoes. Feel free to sub in coconut milk. The addition of lime and cilantro, although not necessary, brings a fresh touch to this pantry meal.
Side note: As I’m editing this post, I realize these pictures are much too clean and orderly to represent my current state of life. I think I’ll keep it that way for now. This space is my escape. My piece of normalcy. As is The Good Wife, House of Cards, Parenthood, Damages...
- 2 c. water
- 1 tbsp. butter
- dash of salt
- 1 c. basmati
- Chickpea Sauce
- 1 tbsp. olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 tbsp. (heaping) curry
- 1/2 tsp. cumin powder
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. coriander
- 1 large can (28 oz.) diced tomatoes
- 2 cans (15 oz.) chickpeas, drained
- 1/3 c. half and half (or coconut milk)
- salt, to taste
- squeeze of lime
- plain greek yogurt
- Make rice. In a small saucepan, bring water, butter, and salt to a boil. Stir in basmati. Cover and turn heat to medium low. Cook for about 10-12 minutes or until liquid is absorbed. Remove from heat, keep lid on, and continue steaming until serving.
- Make sauce. In a large skillet, heat olive oil until warm. Add in onion and garlic, sautéing until translucent, about 5 minutes. Season with salt.
- Stir in spices and toast, about 1 minute.
- Add in tomatoes, chickpeas, and half and half. Season with salt to taste. Cook for another 15 minutes or so to allow flavor to develop. Taste and adjust seasonings if necessary.
- Garnish. Serve chickpeas over rice. Top with fresh lime, yogurt, cilantro, and sriracha.
• Lately we've been using Muir Glen Fire Roasted Tomatoes for extra flavor real quick.
Recipe inspired by Everyday Food.