How can something so simple be so good?
A few years ago my wife and I spent a weekend in Naples, the one in Italy, where we had pasta with chickpeas. The dish was life-changing. It’s so easy to prepare, so hearty and healthy, I can’t understand why I don’t cook it more often. Like every week.
Now, about those chicks. When I have the time and my wits about me, I stop by a local Iraqi market and buy dried chickpeas, soak them over night, and cook them up (low heat, olive oil, salt and pepper) for a couple hours. Otherwise, when I am witless, which is more often the case, I buy canned chickpeas (garbanzo beans, we say in the U.S.), rinse them, and get right down to business. Continue reading