MuncieGras was last night. For those of you who don’t know what this is, it’s basically a Mardi Gras party in downtown Muncie, with lots of beer, dancing and food.
Here’s a brief summary of all that I did last night:
But now that it’s over, my body has totally given up on me. Hangovers are never fun. In fact I woke up this morning and joked that my liver was crying. Then I read a Buzzfeed article titled 56 Thoughts You Have After Waking Up Hungover, and number 13 on the list was word for word “I can feel my liver crying.” Apparently I’m not alone.
One thing to cure a hangover is really delicious, healthy, slightly spicy chickpea stew.
…Totally joking. We all know the real cure is Taco Bell, but the stew is still pretty good.
TURMERIC CHICKPEA STEW
2 15-oz cans of chickpeas
½ onion, chopped
3 cloves of minced garlic
1 cup sliced carrot
½ tsp. paprika
1 pinch turmeric
3 cups vegetable stock or chicken broth
1 cup spinach, roughly chopped
4 tbs. fresh mint, chopped
1 small container of Greek yogurt
In a small pot, add the turmeric to 3 cups of stock and bring to heat. Allow to the turmeric to steep in the hot (but not boiling) stock for at least 15 minutes.
Next, sauté the onion and garlic in olive oil in a large sauté pan over medium heat until translucent, about 10 minutes.
Add the chickpeas, carrot and paprika and cook until the paprika is fragrant, 2 minutes or so.
Pour the turmeric stock overtop and bring to a simmer. Cover and simmer for about 10 minutes, until the chickpeas and carrots are tender.
Stir 2 tablespoons of mint and the chopped spinach into the stew, season well with salt and pepper, and cover for about 2 minutes more.
Then mix in the Greek yogurt (about 3.5 oz) and sriracha, and then eat it right away. It's really good stuff.
**This can be stored in the fridge for a week. Just be aware that the yogurt and stock will separate a little bit, but that is ok, just heat it all back up in a pot and stir it.
This is really delicious and filling, but it doesn’t make you feel gross after eating it, which is a plus. Besides, it’s ridiculously easy to make. You can also make it vegetarian or vegan if you use vegetable stock and leave out the yogurt.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.