I am finding more and more reasons to love me new camera every time I take it out of the bag to practice. Today’s reason to love my new camera is the flexibility it gives me to take pictures in different lighting situations. When I was taking pictures with my tablet camera, it had to be a bright sunny day to take any food pictures. I would have never even bothered to try and take pictures on an overcast, gloomy day like today.
With my new camera, I can take pictures in any lighting situation. I just play around with things like shutter speed, aperture, and flash exposure compensation until I get a decent picture. So even though Photography 101 is over and I am not posting assignments here anymore, I am still practicing with and learning about my camera.
I always find chickpeas a little on the dry side so I am working on some sort of gravy or sauce for this recipe. As is, however, it is a quick and easy vegetarian recipe.
1 small onion, chopped
2 garlic cloves, minced
2 tsp dark sesame oil
¼ cup olives, chopped
2 cups cooked chickpeas
½ tsp salt
½ tsp black pepper
1 tsp curry powder
In a large saucepan, set on medium high heat, saute onions and garlic until translucent. Reduce the heat to medium. Add the olives, chickpeas, salt, pepper and curry powder. Bring to a boil; reduce heat and simmer for 5 minutes.
Adapted from How It All Vegan or In The Garden of Vegan I can’t remember which and I can’t check because I loaned the books to my friend, Steph.