Recently I started watching the Andy Warhol documentary on Netflix as I am a fan of art even though I know very little about it. During Warhol’s life he was a very private person and no one knew much about him but after his death his diaries were found, edited and published (they’re winging their way to me as we speak). What I really loved in the first episode is that the editor of his diaries said that some of the people he had written about resented what he’d said about them but she said this diary is Warhol’s narrative, if you want to tell your own narrative, write your own diary. Other people can disagree with you, but they can’t invalidate your opinions, your feelings are your own. So, in summary, don’t piss me off because I can totally write about you here, it’s my narrative :P. The documentary uses David Bowie’s ‘Andy Warhol’ song to open which is quite funny because for one, Andy Warhol didn’t like David Bowie. Also, David Bowie did idolise Warhol but despite that, you could hardly call his song flattering with lyrics such as ‘Andy Warhol, looks a scream, hang him on my wall. Andy Warhol, Silver Screen, can’t tell them apart at all’.
Here is another chickpea curry recipe that I found on BBC Good Food. It did have eggs but I didn’t so it’s eggless but feel free to add eggs or whatever kind of protein you like.
- 1 tbsp ghee
- 1 onion
- 1 clove garlic
- 3 cm ginger
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp garam masala
- 450g tomatoes
- 1 tin chickpeas
- 200g spinach
- 3 tbsp plain yoghurt
- 1/2 tsp chilli flakes
- 10g coriander leaves
- rice to serve
1.) Peel and finely chop the onion. Melt some ghee in a large pan and add the onion. Cook for 10 minutes until the onion is soft.
2.) Whilst this is cooking, put some rice in another pan with some boiling water and cook on a low heat. Peel and finely dice the garlic. Slice off the ginger skin and grate the ginger. Chop up the tomatoes.
3.) Add the garlic, ginger, spices, chilli flakes and tomatoes to the pan and fry for a couple of minutes.
4.) Drain the tin of chickpeas and add the chickpeas to the pan with 100ml water. Bring to a simmer, cover and cook for 25 minutes.
5.) Chop up the coriander leaves whilst this is cooking.
6.) Once this has finished, remove the lid and add the spinach, Cook for 3 more minutes until the leaves have wilted.
7.) Stir through the yoghurt and sprinkle over the coriander leaves. Serve with the rice.