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.
This past week has been unseasonably cold in Brooklyn. Once upon a time, I remember winters where there would be snow on the ground from December to March and hats, scarves and gloves where essential, not just fashionable. Years ago, weeks like this would be a bit chilly but close to the norm. But these days, with the thermometer hovering around 40°F all winter, a morning in the teens (with a real feel of -1°F) is pretty damn cold. It’s the first time that I noticed my window’s aren’t as insulated as they should be and that draft from under the AC units makes the room really freaking cold. I’ve forced myself to go outside when necessary, even drag myself the chilly 6 blocks to the gym, but really all I want to do is stay inside, bundled in blankets, eating soup and stews.