I visited a gaming shop and have never before felt so clueless and out of place. My only experiences of video games are limited to playing Super Mario 10 years ago, and The Sims. After walking in circles about 4 times, I made my way to checkout clutching both a Fifa 17 and a Lego game.
“Would you like to purchase warranty for the games? It costs just £1 and if anything happens to the games within the next year we’ll replace it” says the cheery salesperson.
I mumbled whether that included the game being thrown out the window, because that’s exactly what happened to the first Fifa 17 disc, and bought the warranty anyway. I then swapped discs and gave Conor the Lego box with the Fifa disc inside because he’s always trolling me and I wanted to have a go at it. I think he was both pleasantly surprised and amused by the whole thing, but he was suffering from man-flu and pretty high on pain killers at the time so his reaction was more mellow than I had expected. But now all he wants to do is play Fifa like a 14 year old and I’m sure I’ll soon regret my decision.
There’s only so many games I can sit and watch him kick a virtual ball around, so I’ve taken to spending more time doing things I enjoy. Which includes ordering another amazon delivery of books, and spending more time in the kitchen – that can only mean very good things for the blog.
I tried making a traditional chickpea curry, as taught by my Mother, but after failing to get it to taste like hers (never going to happen) I decided to play around and make something of my own. She would completely disagree with the red peppers. But Conor and I loved it and I think the red peppers work just fine. The spices are well balanced, and the paprika (you’ll never find this in my Mothers spice cupboard) gives it an added kick. We’ve had helpings of this with both rice and paratha. (Conor laughed at my creative decision to cut the paratha into triangles).
- 2 tbsp vegetable oil
- 2 onions, diced
- 2 garlic cloves, diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp chilli powder
- ½ tbsp curry powder
- ½ tbsp paprika
- 1 red pepper, diced
- 1 can chickpeas, drained
- 1 vegetable stock cube
- ½ lime juice
- Salt and pepper to taste
- 2 tbsp fresh basil, finely chopped
- Cook the onions in oil in a pan over medium-high heat until starting to brown. Add the garlic and cook for a further 1 minute.
- Add the spices and stir to evenly coat the onions
- Add the red pepper and chickpeas and combine together
- Add the vegetable stock cube and enough boiling water to cover the mixture. Add lime juice, basil, and salt and pepper. Stir and bring to a boil with lid off until the mixture has reduced- take off the heat when most of the water is gone.
- Serve with rice, paratha, or naan bread.