‘You Don’t Eat Chickpeas, Do You?’

Carrot soup with tahini and crisped chickpeas.

Carrot soup with tahini and crisped chickpeas. (Photo credit: Me.) 

[3:21 PM] Bob …all right….honey roasted chick peas

[3:21 PM] Me: You don’t eat chickpeas, do you?

[3:24 PM] Bob …well …no…you have me there…but…Super Saver had….ranch and bar-b-que….or dorito lookibg color…thought maybe since you can get anything…honey roasted…

[3:26 PM] Me: Chickpeas come in a sack. A can, maybe …not snack size bags.

[3:28 PM] Bob …so…no ….then…¿?…

[3:28 PM] Me: You, Sir, are a bit of a cad. Aren’t you?

[3:30 PM] Me: Sorry. I meant rube.

[3:31 PM] Bob ….no…I think not…your off about the flavored…peas, eh….

[3:32 PM] Me: What do you call a man who’s never had a chickpea, flavored or otherwise, but a rube?

[3:37 PM] Bob …its just if I were going to jump in ….I would go with honey roasted…thats all…

[3:37 PM] Me: And. For me, it’s just that THAT makes you a rube, Sir. That’s all.

[3:38 PM] Me: Here’s what you do. Get a can, add them to your next salad. Like croutons. Protein. Fiber. Bonzo. Good for you

[3:38 PM] Me: Then…

[3:39 PM] Me: Get a sackful. Soak. Roast on a cookie sheet, with garlic, coriander, whatever. Eat like peanuts.

[3:39 PM] Bob …well…if you say so…

[3:39 PM] Me: Then, Sir, and only then you can hold your head up. And be called not a rube


‘Moroccan Merguez Ragout with Poached Eggs’

We ate this for lunch and agreed it was the perfect meal for the middle of the day — or the beginning of the day, or the end of the day.

via Moroccan Merguez Ragout with Poached Eggs recipe from food52.

Click through for the recipe. It is brilliant, simple and fast. All it is, is a tomato sauce, basically, that you poach eggs in. The flavor is apparently all Moroccan, namely a curry-like blend of cooked-in spices known as ras el hanout and a just-before-serving dollop of a salsa-like condiment known as harissa. Neither of which is as expensive or as hard to find as I thought they would be.

My version is not quite the same, though. For one thing, my eggs ended up being more sunny-side-up than poached, though that seems unimportant now. As it did after I distractedly cracked the eggs, finishing my second glass of wine with a self-satisfied slug.

For another, I used fake meat instead of sausage. Though, now, I think that chickpeas would be superior, even, to the Merguez sausage called for in the recipe. Certainly, there has to be a there there, but chickpeas could be it.

In the Sauce

Pasta a la Me, made mostly with San Marzano peeled tomatoes ($2.39 for a 15-ounce can).

Are you a childless adult? Are you not charged with athe care of any invalid friends or relatives? Do you live in New York, or some other place where its possible to get decent groceries? Then listen, you have no excuse to ever buy jarred pasta sauce.

via How To Make Weeknight Pasta Sauce | The Awl.

It is not so much a recipe that is offered here (at the link above) but a slightly scolding rejoinder for people who say they do not have time to cook. I am not one of those people, so I admit that I took some small offense from it all. But the advice given is excellent and the result was both inexpensive and delicious. In truth, it is so simple and easy that it is kind of stupid that someone has to tell people this. (But someone did.)

I added broccoli and red pepper to my version, which I zapped with an immersion blender — before serving on multigrain noodles — just because I wanted to get on with things.

Alternatively, and this is even dumber, though even less expensive and just as delicious, consider using only the best of what you can find in the produce aisle, and heating this through with your fried-up onions and garlic. Add a little feta and serve without tomato sauce as a kind of warm pasta salad.

‘…If You’re Scared of Fires and Stuff’

On second thought, I am not sure that looks as good as it tastes.

Instead, I decided to leave it on the small back burner set on the lowest heat setting overnight (you could do the same with a slow cooker if you’re scared of fires and stuff).

via Vegan: Coconut Lentil Soup with Cilantro-Habañero Gremolata | Serious Eats.

I mean it is a joke, right, “if you’re scared of fires and stuff”? That’s funny, right? I suppose that is the kind of joke that people make on a blog, but I was not aware that there were people who were happily willing to leave their stove on all night. I do not know if that is an electric stove vs. gas stove thing, or just something stupid people do.

In any event, the recipe for this might turn you off because it has a “vegan” label on it. I do not know why it says that. It is vegan, of course, but so are a lot of things (apples, for one), and I do not know why we have to go around saying everything is vegan.

Mostly it is vegan because it has no butter in it. But that is neither here nor there. This is very delicious, very satisfying, strong notes of curry and hot pepper and cool cilantro. Very satisfying on a cold day, or any day.

I made it in a crockpot, and left it to cook for more than three hours. I came back, expecting to use an immersion blender. I did not need to. The amalgamation had a rich, thick consistency, almost like melted ice cream.