Cooking & Baking
Related: About this forumChickpea Stew, Complex and Colorful, From Meager Beginnings
A can of chickpeas in the pantry means a hearty dinner on the table, no matter what else is in your refrigerator. Simmer the peas with some olive oil, crushed red pepper and a bit of garlic and youve got a satisfying stew that belies its meager beginnings.
http://www.nytimes.com/2013/12/03/dining/chickpea-stew-complex-and-colorful-from-meager-beginnings.html?src=dayp
pinto
(106,886 posts)Relatively speaking.
elleng
(130,974 posts)57 now, I think, NOT going down much tonight, and MAYBE in the 60s tomorrow!
GoCubsGo
(32,086 posts)I love chickpeas, and I'm always looking for new ways to cook them. I think I might use kale or spinach instead of the mustard greens here. I'm not crazy about mustard greens.
elleng
(130,974 posts)Healthy, I think.
Very healthy, and very versatile. I love to turn it into pesto, or saute it with some garlic and top it with eggs over-easy. Kale and eggs is a quick and easy dinner. I keep saying I'm going to add it to smoothies, but I wind up using it for other things.
The pre-washed, bagged kale (and other greens) I find locally were actually grown here in South Carolina, which is nice for me. But, I expect kale will eventually be join the ranks of halibut, oxtails, and all of the other "cheap" foods that are now outrageously priced because they're popular. My grandma would spin in her grave if she knew how much halibut costs these days.
elleng
(130,974 posts)an addition to my recent Julia Child Eggs post!
fizzgig
(24,146 posts)i'll probably do a riff on the recipe tonight or tomorrow with what i have on hand.