Only a few days ago we were dealing with a spring heat wave with temperatures in the 80s. Yet today, we’re back to rainy and soggy, as I consider breaking out my winter coat for (hopefully) the last time this season. That’s the thing about spring: it’s fickle. Just like any relationship, it can entice you with warm, welcoming moments, like a spontaneous picnic date or romantic evening stroll. It can also turn on you in a heartbeat, leaving you cold and miserable, like when you first move in together and realize that his video game collection has somehow secured more closet space than your entire wardrobe.
How do you eat your chickpeas? Most likely it’s in hummus. If you’re really fancy, you might roast them with a little curry or chili powder. But aside from that, really when do you have chickpeas as a feature ingredient of a meal? I keep dried chickpeas in my collection of mason jar beans and dried goods ingredients, but I rarely use them. Sometimes I’ll make hummus, or toss them in with some white beans or as part of a multi-bean chili. My black beans come and go, refilling the quart sized jar every other month or so, and the kidney and white beans go almost as quickly. But those poor wrinkly chickpeas just sit there. So in an effort to highlight this special ingredient (and avoid a trip to the store for different ingredients, I embarked on a dish to make chickpeas shine.