Thursday, September 23, 2010

Chickpea Matters.

Garbanzos. Chickpeas. Ceci beans. Gram peas. I've been having a wild little romance this week with these protein-packed legumes.

Mark Bittman is coming to the Free Library to read from his new book, the Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, on Monday, October 4.

When I received a copy of the book in the mail, I knew right away that I wanted to try the Chickpea Fries. This is a bar snack that I've had a few times (love the chickpea fries at Noble Cookery and the polenta fries at Candle 79) and wanted to take a crack at myself. You can use chickpea flour or polenta flour.

Bittman's recipes are simple, winning, and realistic - they tend to nod to variations and modifications. I think he realizes that what puts most of us off of a recipe is the fact that certain ingredients are not always readily available. At the same time, we should still take the effort to gather such things and cook the majority of our own foods. The Food Matters Cookbook gives us that push to do so. And once you have chickpea flour, you will always have chickpea flour. It is the type of thing that hides in the cupboard, anticipating you.

I gave mine a light fry and they were the ultimate starter to a spinach salad with butternut squash/cranberries/green figs/pumpkinseeds and roasted brussels sprouts.

The lovely fries, sprinkled with a smoked paprika salt....


Doreva said...

I wish I could see him speak, but I have class that evening. Luckily, the FLP records him and offers a free podcast. I have the podcast for his previous talk there.

kellywhitephillips said...

Good to know!