Needed to soak some chickpeas. We had a nifty co-op when we lived in upstate New York that would sell us 50 pound bags of dry goods at a discount. We hauled this stuff out to Utah with us, and now to Virginia. I love my bucket o' chickpeas. I wonder if there's a resource around here to replenish my supply when I run out.
Would you like them in a bucket?
Would you like them in a bowl?
Would you like them in some water?
I just love chickpeas. They're so cute, and interesting, and versatile, and yummy, and fun. I cooked these later in the afternoon, in the pressure cooker, for 20 minutes.
Lunch: same delicious salad as yesterday
Dinner: Middle Eastern Chickpeas with Spinach, from the Moosewood Low Fat book.
Sauteing veggies. Kinda perty.
The finished product. With some brown rice mixed in.
And then, as if that weren't enough food, we had really good strawberries, (an impulse buy from Trader Joe's). Totally not in season, but so yummy.
And I'd been wanting to try roasted chickpeas via this method, and here was my chance, with these freshly cooked chickpeas. I spiced them with cumin, Indian curry (which I've learned is spicier than regular curry), and garam masala.
That was a lot of food for dinner. But that's okay. It was all healthy and Plan-friendly.
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