Last night we went to visit with Hubby’s cousin, her husband, and their 2 children. I adore them. I wish they lived closer. They share our philosophies on child rearing, life, and faith. They live out in the country compared to our city dwelling and they are currently preparing to put in a vegetable garden on their acreage. Then they disclosed that they had just acquired four baby chicks and were looking forward to farm-fresh eggs some day! Those chicks were too cute! I wanted to leave with one tucked into the baby bag, but I controlled myself.
Today I decided to experiment with chicks of a different nature.


Chickpeas.
I found this recipe online recently and thought it sounded good. After a humid early morning walk to and from the library with the bugs, I got to thinking about lunch. I found the bag of chickpeas Hubby had purchased at my request sitting in the pantry and thought to myself “why not?!”
Well who would have guessed chickpeas have to soak before you cook them?? Good thing I got an early start on lunch! I rinsed them, soaked them, simmered them until tender and two hours later they were ready to be cooked into something delicious. I knew from the reviews I read that this was spicy with the Rotel tomatoes, but I can handle spicy so I went ahead with the Rotel anyway. I did cut the ginger and cumin in half and left out the ground coriander since we didn’t have any.


After a long wait, lunch was finally ready! I served it with some whole wheat pita I had baked into chips, half an orange, and some sugar snap peas.


So good! Spicy, yes, but in a good and flavorful way. If you’re not into spicy, you could skip the Rotel in favor of regular diced tomatoes.
I will definitely be making this again.






















