Greetings, friends! I apologize for my sporadic posting as of late. A lot of things have been going on in my life, and not even my friends that are closest to me are filled in on all of that business. It feels kind of crazy actually, but I am well!
For my blog I’ve been figuring out how to weave my backlog of things to share with you all so it doesn’t seem so random. Themed posts came to mind, and that’s the direction I’m going in for right now until things have settled more and the posts have caught up with my current life. Phew! I am starting to sound more like a strategist right now! Oh that is all part of my plan… not really. I think all the job searching, formal writing, and business matters have gotten to me. Anyway, like all good strategists I’ve got to get the job done! So onward with the post.
The title of this post is straightforward about my sentiments, and the recipes that you’re going to want to make! Yes, you will want to make these.
Chickpeas were an unexpected ingredient in this recipe.
I didn’t! Not until I saw this container of these peppercorn-like things in my parents’ cupboard.
Butternut Squash Mash with Mango, Ginger, and Allspice, which you can easily make veg-friendly by omitting the pancetta. If you love flavorful things, and want to taste butternut squash in a way you haven’t before then I suggest this recipe. It’s very easy to make, and can also be used as a love spell.
The common addition of peanuts and peanut butter in African soups really does add something wonderful to them. This one in particular left my family wanting more. Luckily, the recipe makes eight servings, which can be eaten in one sitting.
However, Italian flat leaf parsley walks the fine line for me, and it crossed over to my good side in this tabouli recipe. I’ve also been trying to cook with different grains to add more variety to my family’s diet. They say consistency is key, but sometimes being so consistent can give people an upset tummy.
Plus, eating it by the spoonful like it was pudding, you can imagine a batch didn’t last me too long.
This is a very fresh and flavorful hummus, which is just what I need to liven my tastes!
-2 cups of cooked chickpeas, reserve some of the cooking liquid*
-2 cloves garlic, crushed
-1 tsp fresh ginger, minced
-juice of 1 large lemon
-2 tbl tahini
-1/2 cup chopped cilantro, you’re gonna love it!
-2 tbl cumin
-2-3 tbl extra virgin olive oil
-atleast a 1/2 tsp of sea salt
*a big can of chickpeas can be used as well
1. Puree the chickpeas in the food processor, with about 1/4 cup of the reserved liquid to a chunky consistency.
2. Add the ingredients from the garlic to the cumin in the order in which they are listed. Blend until smooth.
3. Pour the olive oil and sea salt in the puree, and mix well.
What’s your favorite chickpea recipe? Do you even like chickpeas?