thoughts on religion, politics, science, and life, from the perspective of a liberal Christian
Tuesday, March 02, 2010
Mark Bittman recently featured a sauteed chickpea recipe. I went looking for the Spanish chorizo called for but couldn't find it in local grocers. I will keep looking. In any case he said the chickpeas turned from mealy to crispy in the pan and were great alone. So I rinsed, dried, and sauteed a can up tonight and he was right. They were great. I put them into a salad with Romaine lettuce, avocado, mushrooms, and olive oil and vinegar. That was dinner tonight.