Chick peas always make me think of the story, “The Clever Bride,” from George Shannon’s Stories to Solve. The story made them sound so delicious, and every time I went to a salad bar I would spoon a few onto my plate and remember.
I haven’t cooked with them much, though. Until now. A can sat in my cupboard for a good year before I unearthed it. I think there had originally been the intention of making into hummus, but since my tahini disappeared the can just sat around gathering dust.
But while looking for a recipe for curried chicken salad, I found a real gem of a recipe for chick peas, and the can found its way toward sunlight.
From a recipe from Epicurious:
- 1 tablespoon vegetable oil
- 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- salt and pepper to taste
- Heat oil in cleaned skillet over medium-high heat and cook chickpeas, stirring, 1 minute.
- Add cumin, turmeric, cayenne, and salt and pepper to taste.
- Cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature and serve.