Chickpeas

Herby, scallion & leek pancakes made with chickpea flour


Story 4 in Food & Fiction


My sketchers were mostly white, a little dusty from the walk. I was now standing with the trees to my back. I peered into the field in front of me. There a large rock had anchored itself into the earth, breaking the horizon. I adjusted the stick resting on my shoulder, the contents in the bandana at the end bounced slightly. So far, this was the farthest I had traveled alone from home before. I watched for ticks on my socks as I moved through the tall grass, just how my Dad showed me. The amber bristles tried to paint my legs as I walked. They tickled past me in waves. I floated across the sea. Drifting steadily towards the island.

The rock was part concrete. It was a ruin? A shipwreck? I inspected the base and found old bits of newspaper stuck to the hardened mixture. I was curious at my discovery. I dropped my bundle, crushing the saltine crackers which were so preciously tucked into my knapsack. It was one of the few items I selected for my journey. I tried to read the bits of newspaper, trying to find clues or a date. It was unreadable and I moved on. There were little imprints of leaves hardened into the concrete. I spent what felt like hours tracing fossilized leaf veins with my finger tips. I loved my rock, it was my secret of unknown histories. I climbed on top of my ship and looked out at my grass ocean. It swayed gently, the waters were calm. I sat down and hugged my legs to my chest and sipped on a mini plastic bottled water I brought. I marooned myself.

After awhile I poked through my supplies and I sprinkled the crushed saltines in the grass for the birds. The last thing I packed was my journal. I stared at the cover. It was denim with a rhinestone butterfly. I opened the inside cover and read my own hand, it said "Do not read. Please." I obeyed my own rule and closed the journal. I tried to remember why I came out here by myself, why I wanted to run away. I had been angry, that is all. I could not remember anymore, all that mattered was my oasis. A silent place with something no one else found interesting. From my lookout I saw a car coming down the road that cut through the field. The car kicked up a cloud behind it. I jumped down and hid behind my rock... I did not want to expose my location. The car passed and my hideout was safe. I folded the journal back up into the bandana and tied it in a knot at the end of my stick, like I had seen in cartoons. I began to worry that sharing my saltine crackers with the birds was a mistake... a grave error in my operation. I knew there was more food back at the house... but should I return?

I looked back from where I had come, I could see my house from behind the trees. It's red brick peaking through the planted evergreens.  I wasn't far away from my home after all. I could come back to my oasis whenever in need. I headed back towards the tree harbor... to shallower grass waters of the back yard. I had not even been gone an hour.

Years later, long after the rock was hauled away, the field was leveled, homes were built, and I had moved away; I would think about that oasis. Some things, like that rock, just exist somewhere out-of-place. But really, they are exactly where they need to be.

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Recipe (Servers 2)

Chickpea Flour - 3/4 Cup

Baking powder - 1TB

Egg - 1

Butter - 4TB, melted

Milk - 2/3 Cup

Ground coriander - 1 tsp

Fresh Herbs - 1/3 cup - 1/2 cup, chopped. (I used dill, cilantro, and parsley)

Olive oil - 1TB

Leek - 1 - sliced into thin half rounds

Scallions - 3, sliced thin (using both the white & the green part)

Garlic - 2 cloves, minced

Salt/pepper - to taste

Chard - 1/2 a bundle (enough for a handful or two), chopped

Lemon juice - 1/2 a fresh lemon (scant 1TB)

Butter or coconut oil (of other fat/oil) to coat pan for cooking pancakes

Chop up  leeks, scallions, herbs, and garlic, then set aside. Trim and chop up the chard into slivers. Place in a bowl with the lemon juice and a tiny pinch of salt & drizzle of olive oil. Toss the chard and then place in the fridge to marinate while you make the rest.

Add the 1TB olive oil to a medium skillet on medium low heat. Let it get warm and them add the garlic, toss for a minute, then add the scallions & leeks. Cook, tossing occasionally, for several minutes to soften. Turn off the heat and then dump the mixture into a bowl. Set these cooked onions aside for now.

In a large bowl mix together the chickpea flour, baking powder, coriander, 1/2tsp of salt, and a 1/2tsp of pepper. Stir this together and then make a well in the center. Add the egg, milk, and melted butter. Combine well with a fork until the batter is smooth and there are no lumps. Add in the cooked scallion mixture and fresh chopped herbs. Combine well.

Heat a small amount of butter or other oil in the same medium skillet - just enough to coat the surface - over medium heat. Once warm, place a heaped 1/4 cup serving of batter into the skillet. Let it cook several minutes, until bubbles are coming up in the center of the pancake. Flip and then cook a few more minutes on the other side. Repeat this with the rest of the batter.

Serve the pancakes warm with a generous handful of lemony chard piled on top. You can also serve with a dollop of high-quality sour cream or creme fraiche. This is completely optional. Next time I'd go without - but it makes the photos look nice! Makes two large servings.


Moroccan inspired salad with harissa chickpeas, apricots, & a honey-mint dressing.

Beautiful, happy day.

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Today is a beautiful day. A beautiful day for human rights, a beautiful day outside, and a beautiful day in life events. Plus, I have a lovely friend coming to visit all the way from Athens, GA, so I have a beautiful next couple of days to look forward to. I hope your day is beautiful as well and maybe this salad can help make it so.   

“Love is the ultimate outlaw. It just won't adhere to any rules. The most any of us can do is to sign on as its accomplice. Instead of vowing to honor and obey, maybe we should swear to aid and abet. That would mean that security is out of the question. The words "make" and "stay" become inappropriate. My love for you has no strings attached. I love you for free.”

-Tom Robbins Still Life With Woodpecker  

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Salad (Makes about 3 large salads) 

Chickpeas - About 2.5 cups cooked. 

Apricots - 3, pitted and sliced into 8 pieces

Salad greens - I used about a 5oz container or a platter full

Red onion - 1/4 an onion, slivered

Olives - About 6 kalamala olives, pitted and sliced

Dried currants - 3Tb

Harissa -3TB (recipe below or store-bought - usually found canned or near hummus) 

Mint - 1TB fresh

Honey - 2TB (or agave for vegan)

Olive oil - 3-4TB

Apple cider vinegar - 1tsp

Salt- to taste

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Mince your fresh mint and whisk into 3TB of olive oil in a little bowl. Drizzle in the honey while whisking. Add in the apple cider vinegar, and a pinch of salt, then set aside. Chop up all your veggies/fruit and have your harissa already prepared if making it. Heat up 1Tb of olive oil in a large skillet on medium heat. Add in your chickpeas. Cook for about 3 minutes stirring occasionally. Add in the 3TB of harissa and stir, distributing evenly. Cook for 2-3minutes. Add in two of the sliced apricots. Cook for another 2-3 minutes. Turn off the heat and stir in the last apricot, the red onion, olives, currants, and season with salt. 

 

Toss the honey-mint dressing and your salad greens together in a bowl until the greens are evenly coated. Place on a platter and top with the chickpea mixture. Enjoy, it is a beautiful day. 

Harissa, you can add harissa into a lot of things. Hummus, sandwich spreads, marinades, dressings, etc. This recipe makes about 1 cup of harissa.  

Harissa

Fresno Peppers - 5, deseeded and chopped. (You can sub other peppers) 

Habanero peppers - 2-3, deseeded and chopped

Shallot - 1 large shallot, chopped

Cumin seeds - 1Tb, slightly smashed

Coriander seeds - 2tsp, slightly smashed

Mint - Fresh, 2TB.

Olive oil - 2-4TB, depending on your peppers/juiciness of peppers.  

Salt- about scant 1tsp or to taste

Place all ingredients, starting with only 2TB of olive oil, into a food processor (or blender) and blend. Drizzle in more olive oil as needed. You want the consistency to be a thick paste but spreadable. Store in an airtight container in the fridge and use as needed. Keeps about the same as hummus. 

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Chickpea & dandelion green sauté + apples & parmesan.

Dandelion greens.

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Dandelion greens are one of the most basic foods you can forage for yourself, it is a great starter foraging plant. You probably won't have to search any further than your front yard. They are very healthful and tasty if you are a bitter greens kind of human. I am. I love bitter greens. I cannot get enough of them really. Winter for me is roots and bitter greens (since I have been spoiled by good winter-long seasons of fresh greens in ungodly warm Georgia) but spring also means greens, along with lots of other tasty veggie morsels like asparagus. Oh yes, asparagus pizza will make an appearance here soon. Dandelion greens are a good source of vitamins A, K, & C, calcium and a great food to support digestion. I'm also a liberal user of lemon. Lemon makes so many dishes pop, especially ones involving sautéing greens. Lemon and greens were meant for each other like Topanga and Cory.

Speaking of Topanga and Cory, I've been having reunions with TV shows that I loved as a kid. I was a huge fan of Xena and Hercules but by far Xena was my favorite. No shame. I'm learning how amazing the sound affects were in the early 90s by re-watching some of them (thanks netflix!). The graphics too, two of my favorites are the time Xena jet-propelled herself out of the water like a dolphin and the time xena shot a tiny dagger out from between her breasts like a blowhole. It is too hilarious, but don't take my word for it, check it out yourself. Still, no shame. As a kid I was giddy to learn that my name Kelly is Irish for warrior women. Perhaps that is where my Xena kinship began? So how does all this connect back to dandelion greens? Not sure. To force a connection Xena was showed foraging from time to time on the show. Try it out and pluck some of your own dandelion greens, making sure you are gathering in areas away from spraying and popular dog potty spots. Make sure what you have is in fact dandelion or purchase them in the store. Honestly I don't forage all the time, the ones in the store are just so large and lovely they are hard to pass up! Try foraging at least once though, it is fun and rewarding. 

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Recipe (Serves 4)

Chickpeas - 3 cups cooked.

Dandelion greens - 1 bunch

Red onion - 1/2 an onion slivered

Garlic - 3 cloves minced

Lemon - juice of 1 lemon

Apple - 1 chopped

Parmesan - 1/4 cup grated

Olive oil - 2TB

Salt and pepper - to taste

Place a medium pot of water filled halfway up with water over high heat until boiling. Chop your dandelion greens into 3. Dump the greens into boiling water and blanch for one minute. Dandelion greens can be especially bitter so this blanching helps take some of the bite away. Pour the greens out into a colander and set aside. Heat a large skillet up with 2 TB of olive oil on medium heat. Add the garlic and onions and cook for several minutes until softened. Add in the cooked chickpeas for a few minutes to heat through. Add in the dandelion greens and cook for a minute. Squeeze over the lemon juice and the season with salt and pepper. Taste and adjust seasoning. Dump out into a bowl and then add in chopped apples and grated parmesan, stir until combined. 

Enjoy with an episode of Xena... or not. 

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