Curry Coconut Broth

This broth is a building block for greatness. Throw it on some ramen, use it to make baked chicken & rice, add some roasted veggies and call it soup…. get wild, go crazy, let your heart guide the way!

Here’s what ya need:

1 can of coconut milk

1 can of water (empty that coconut milk can and fill it with water…)

1 quart of broth/stock (you choose: vegetable, chicken, beef…)

1 heaping tablespoon Hot Curry

salt to taste (start with a teaspoon or 2 and go from there)

Combine all the ingredients in a pot over medium-low heat, give it some time to think about what it’s going to become. And that’s it, use it however your heart desires.

I know, I know, some of you are thinking, Caitlin, I came here for a recipe not for you to tell me to do whatever I want, I don’t know what I want, that’s why I’m here!  Soooo here’s an example of what to do with this broth:

For the following photo, after we put the broth together we chopped up some veggies (sweet potatoes & brussels sprouts) coated them with olive oil and a little Garam Masala & Chimayo Chili, then we roasted them at 450 for about 25 minutes.  Once that 25 minutes was up we boiled up 2 pots of water to cooke some ramen & boil some eggs. We divided the ramen into some bowls, poured on the curry broth, topped it with the roasted veg and called it a meal!

curry coconut ramen bowl w roasted veg and egg

Enjoy!

XO

Charleston Spice Co.

Roasted Chickpeas

roasted chickpeas

Market season is here and for us that means salad season is about to kick into full swing.

After standing in the humid heat of sunny SC for hours eating isn’t always top on our list of things to do, but a nice big salad can work wonders to restore morale. With four markets a week we eat a lot of salads and are always looking for ways to keep things interesting.

Enter Roasted ChickpeasCrunchy and delightful, these are a fabulous salad topper and snack.

Here’s what you need:

3 cups chickpeas (I used dried prepared according to package instructions, but you can use canned as well)

2 Tablespoons olive oil

seasoning to taste

Preheat oven to 400 F. Line a baking sheet with parchment paper. Coat chickpeas with olive oil and throw them onto your prepared baking sheet. Bake for 30-35 minutes. Take chickpeas out, add your seasoning of choice and bake another 10-15 minutes. As far as seasonings go, it’s up to you, this is your chance to get wild. I enjoy chickpeas roasted with our Hot Curry for salad topping and for snacking I like Cocoa Nib Rub.

Happy snacking and salad eating,

xo

Charleston Spice Co.