There is nothing quite like chili fries. I wish I’d had some sort of cheese-like stuff to melt all over this and really do up the indulgence (not that this is really that indulgent, actually semi-healthy), but an extra splash of olive oil while making the fries pushed this to another level anyway. Plus lots of nooch and peppers for a perfect after school nosh.
(is this the reincarnation of a half-filled tin of tomato sauce sitting in my fridge? I say nothing.
Okay yes, it is. :D)
I *heart* V-con sooo much. I’ve made the saffron garlic rice before, it’s my favourite (especially when you brown the bottom just a bit to get the most tantalizing crispy garlic-y crust… *droooools*), and the chickpeas romesco might be the best pantry-staple thing I’ve ever made. SO good. And even better about both these Spanish-y dishes is that they’re free of lemon and sherry vinegar so I can go to town on the side vegetables and the whole plate tastes amazing.
Now I kinda want creamy tomato soup. Go figure. :P