Life is interconnected and so are the topics on this blog. It might be cooking and gardening one day, yoga the next, knitting and sewing, or hiking and then bird watching followed by recycling or composting. They are the parts that bring humble joy to my life of voluntary simplicity in Montana.
I made this dish on Sunday night after we came home from the Love Your Mother Earth Festival rather exhausted. Matt wasn't feeling cooking at all. I wasn't feeling particularly ambitious about cooking either, but I was seriously craving some hearty, flavorful food. I thought this recipe might suit both. It had apparently been a while since I had made it because I was almost surprised by what a delight it was for the taste buds. It was one of the situations where I knew I was full, but boy was it tempting to keep on eating just because the favors were so darn good! (I did restrain myself, but mainly because I knew I could have the leftovers for lunch if I managed to show a little self-control.) It certainly falls into the category of being one of my all time favorite dishes.
Phenomenal Chickpea Toss
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons dark sesame oil
2 cups chickpeas, cooked
2 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon curry powder
2 Tablespoons tahini or other nut butter
2-3 teaspoons maple syrup or honey
1/4 cup water
In a medium sauce pan, saute the garlic and onion in the sesame oil over medium-high until translucent. Reduce heat to medium and add in remaining ingredients. Simmer for 5 - 10 minutes. Toss with stir-fried veggies and rice or noodles.