Stir-Fried Curried Chickpeas with Potatoes and Carrots

I’ve had fried chickpeas once before, and they were great. This recipe was a bit of an experiment for me, for a couple reasons – the spices, and the vegetables. The recipe called for curry powder and fresh ginger. I assumed that there was curry in my home, and while I was at the grocery store, I could not find fresh ginger. I threw some red pepper and salt in with the chickpeas, though. Instead of using potatoes and carrots, shredded, I used a sweet potato, chopped up. I think I should have used a larger pan, as well – the frying pan I used wasn’t big enough to stir the chickpeas very well, and I think they ended up slightly soggy as a result.
Overall, I think this plan of learning to cook is going well – I’ve been feeling more resourceful in terms of food, and I think I’ve been eating healthier. I’m hoping to get friends together for dinner at some point in the next month, but I’m not sure what I want to make. Breakfast for dinner, maybe?