Chickpeas. That’s pretty much the theme of my week, food-wise. Which is why I didn’t post yesterday. I came home from work, planning to cook. But when I looked in the fridge I realized that the last thing on earth I needed to do was cook more food. It’s packed. Mostly with chickpeas. Because, really, I made too many. There’s a steep learning curve in cooking for one, particularly for someone like me, who defaults to always cooking enough to host a dinner party for 10. I’ll figure it out. In the meantime, though, I’m going to get even better at repurposing ingredients into completely new meals, phoenix style.
My idea of the day, which probably does not warrant the title “recipe,” is a chickpea sandwich. Today I simply stuffed marinated chickpeas into lightly toasted pita bread. It was surprisingly tasty and satisfying. Another idea, which I didn’t actually execute (because I’m out of greens and didn’t have time to stop by the store), is to add spinach, baby greens, or even arugula. And maybe some feta cheese. Finally, while I used a pita, this would probably work nicely as a wrap. Just use the back of a knife to lightly crush the chickpeas against the tortilla, spread the greens on top, add optional cheese, and roll it together. Lunch! Or dinner. Enjoy.