Given you have Moroccan chickpeas, I recommend this Moroccan chickpeas recipe "Kalinté". We had it in Chefchaouen and loved it. (I also recommend socca if you haven't already tried it.)
https://www.foodandwine.com/recipes/tangier-street-bread-kalinte On Tue., 4 Sep. 2018, 10:00 pm Heather Madrone, <heat...@madrone.com> wrote: > Udhay Shankar N wrote on 9/3/18 8:05 PM September 3, 2018: > > How much time here do people spend actually cooking the food they eat? To > > make the data more useful, calculate the time you spent over the past > week > > in total. > > I probably average 2 hours a day, but over the past week it's been 4. My > eldest was staying with us before flying away to graduate school in > Scotland. Last week, I cooked all the family favorites. #2 child is > working in the area after finishing her undergraduate degree. She's been > home weekends, and I've been cooking extra for her to eat during the week. > > I work from home, and still have two college-student sons living at home. > > My daughter worked as a research assistant on a drought-tolerant > chickpea genetics project at school. Each year's data yielded several > tons of chickpeas from strains that come from all over the world. She > brought home 12 gallons of dried chickpeas from India, Morocco, Spain, > Turkey, Greece, Pakistan, Afghanistan, and Iran, as well as hybrid > varieties that do well in drought conditions. > > Every weekend she comes home, I make falafel (because it's a good summer > supper) with one of the chickpea varieties. I figure that, if I cook > chickpeas one day a week, the supply will last close to 15 years. > > I have quite a few chickpea recipes and can alter other recipes to > include chickpeas, but I'd welcome a few more to round out my repertoire. > > -- > Heather Madrone (heat...@madrone.com) > http://www.knitfitter.com/category/personal/ > > Nothing worth doing is ever easy. > > >
