Yes Chickpeas Can


…be roasted.  But we’ll get to that phenom in a minute.

Sorry about ES-lite yesterday, but Tuesday night was no time for food blogging.  Although, it was time for a bit of election night cooking.  Although it was crazytown here in DC, I opted for a friends house; concentrating on the returns, watching red and blue pops of color, breathing to the rhythm of Chuck Todd’s analysis.

A bunch of ES bloggers and friends cooked two full chickens, a raisin-enhanced stuffing and mashers with vegan gravy (and I swear, Liza, I really couldn’t tell it was vegan!)  I was on the veggies.  With leftover summer produce, and a few kitchen staples, I whipped up something just in time for the first poll closings.  Holy fucking shit.  OBAMA!

Sorry, but there may be sudden outbursts of OBAMA in the next few days.  After all, BS, 80 and I all met during our stint working at a Dem polling firm, in the most depressing cycle of all time: 2004.

Veggies and realized hope, post jump

Roasted Curry Chickpeas with Zucchini, Eggplant and Spinach

Toss one can of drained and rinsed chickpeas with olive oil, salt, pepper and curry powder.  Roast at 400 for 30 minutes.  They then turn crunchy and fun.  But, they didn’t stay that way because they were mixed in with the moist veggies, so I’d suggest tossing in the chickpeas at the last minute before serving.

Saute half of a diced onion in olive oil, salt and pepper, set aside.  In the same pan, add in more oil and then some butter and add in one layer of sliced zucchini and let get a bit softened and browned, then flip.

Broil sliced rounds of eggplant, tossed with olive oil, salt and pepper for under 10 minutes, depending on your broiler.  And you can flip if you want.

Mix together the onions, zucchini, spinach (from a frozen box), pre-cooked brown rice, toasted pine nuts, salt, pepper and top with roasted chickpeas, grated fresh ginger and fresh parsley.   Squeeze in some lime too.

Inspiration: Here, here and here.

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